The apple cake is a classic dessert that is always a crowd-pleaser. Today, I present to you the apple and almond cake, and I’m sure you’ll be won over by its aroma and delicate taste.
Other recipes you might enjoy:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients for the Apple and Almond Cake
- 2 cups all-purpose flour
- 2 Golden apples (about 12 oz)
- 2/3 cup butter
- 3/4 cup sugar
- 3 eggs (medium)
- 1 tbsp baking powder (1/2 packet)
- 1 lemon juice
- 1 lemon zest
- 1 tbsp rum
- 1 pinch salt
- 1 oz sliced almonds
- 1 tbsp sugar
- to taste powdered sugar
- to taste butter
Recommended Tools
- Cake Pan 9 inches in diameter
- Electric Whisk
Preparation of APPLE AND ALMOND CAKE
Melt the butter in a water bath or microwave and let it cool slightly.
Line a 9-inch diameter cake pan with dampened and squeezed parchment paper, and lightly grease the parchment paper with butter.
Peel the apples, cut them into wedges, and soak them in a bowl filled with water acidulated with the juice of 1 lemon.
Soak the sliced almonds in water for 5 minutes (to prevent them from burning during baking).
Sift the flour and baking powder and set them aside.
Using electric whisks, beat the eggs with the sugar until light and frothy. Add the grated zest of 1 lemon, a pinch of salt, 1 tablespoon of rum, the melted butter, and mix everything together.
Gradually add the flour and baking powder mixture. Continue mixing until you get a homogeneous mixture.
Pour the batter into the prepared cake pan and level the surface with the back of a spoon. Drain the apple wedges well and distribute them on the surface of the batter, slightly pressing them in, then sprinkle with a tablespoon of sugar. Drain the sliced almonds and distribute them all over the surface.
Bake the cake in a preheated oven at 350°F static, or 320°F fan, for 45-50 minutes (I use a fan oven).
Leave the cake in the turned-off oven with the door ajar for 5 more minutes.
Let the cake cool slightly, then remove it from the pan (help by pulling the parchment paper), discard the paper, and let it cool completely on a wire rack.
Before serving the apple and almond cake, dust it with powdered sugar.
You can watch on YouTube the → video of the APPLE AND ALMOND CAKE
Notes
You can store the apple and almond cake at room temperature, preferably under a glass dome, for up to 2-3 days.
If you liked this recipe, you might also be interested in Pears and Apples Cooked in Orange or Apples Cooked in an Air Fryer or the Ricotta and Almond Ring Cake.
