A fragrant dessert with a crunchy crust, this Viennese apple and almond cake. A few high-quality ingredients are essential, such as delicious apples, in this case Renette apples, premium Sicilian almonds, and very thinly rolled out brisée pastry.
As I was saying, almonds, this time I tried the almonds from the Monti Climiti, Pizzuta and Fascionello are produced on the borders of the Monti Climiti and the Galermi Canal, in the territory of Syracuse in Sicily. It’s an extraordinary variety of absolute quality, with the fresh and authentic taste of the land of the Monti Climiti.
You know how much I care about using local products, so we choose certified Italian nuts.
The Viennese apple and almond cake is essentially a highly fragrant strudel made like a cake instead of a roll.
I find that compared to a strudel it cooks in the oven in less time and the apples, not being stacked, become a bit drier than those in a strudel, which sometimes if not sautéed beforehand, release water during cooking and tend to be slightly boiled.
I prepared the Viennese apple and almond cake for guests who were arriving, so I used a 10-inch mold, next time I will use a 9-inch mold to have a taller cake even if it’s smaller.
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Daniela
If you also have a passion for apple cakes, try these:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Viennese Apple and Almond Cake
- 1.6 cups Type 2 flour
- 1/3 cup water
- 2 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 1 pinch sea salt
- 4 Renette apples
- 3/4 cup almonds (Sicilian)
- 1 tbsp lemon juice
- 1.4 oz raisins (organic)
- 4 tbsp red currant jam
- 2 tbsp biscuits (crushed)
- 1 tbsp almond milk
- 1 tbsp chia seeds
Tools
- 1 Tart Pan
Steps for Viennese Apple and Almond Cake
First, prepare the simple dough: In a bowl, pour the flour, a pinch of salt, oil, the teaspoon of apple cider vinegar, and the lukewarm water.
Work with your hands and then move to the pastry board. If you have a kneading machine, it’s done in a jiffy. Once you have a nice smooth and elastic dough ball, transfer it to a lightly oiled bowl, cover with film, and let it rest for 30 minutes at room temperature.
After the dough’s resting time, flour the pastry board, divide the dough in half, and roll out two very thin circles of simple dough with a rolling pin.
Wash, peel, and cut the apples into chunks. Drizzle with a few drops of lemon juice to prevent them from browning and set aside.
Crush the biscuits with a few almonds.
Place the first circle of simple dough on the bottom of the tart pan, puncture with a fork. Pour the crushed biscuits and almonds. Then pour the chopped apples, raisins, and whole almonds, leaving a few aside.
Also add the red currant jam by spoonfuls and cover everything with the simple dough.
Brush with plant milk, sprinkle with sliced almonds, and bake in a ventilated oven at 356°F for 40 minutes, ensuring that the almonds don’t burn.
How to store the cake and variations
The Viennese apple and almond cake can be stored in the refrigerator for a couple of days. In this case, I used a 10-inch mold, if you want a taller cake use a 9-inch mold, even if smaller, or add a couple more apples.
Instead of almonds, you can use walnuts, and instead of red currant jam, you can use apricot jam. This cake contains no added sugars, since it already has raisins and jam.
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