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Cooked apple and almond cake dusted with cinnamon and icing sugar on a white round plate on a marbled bench top. A wedge portion has been cut from the cake and served on a white plate with a fork. A White, blue and yellow napkin with cake serving cutlery on top next to it and a white ramekin with custard in it on the other side next to the cake.

Apple and almond cake

cremneblad
A very good and moist apple cake. A soft cake with apples, almonds and cinnamon. Excellent served with a cuppa or as a dessert.
This cake isn't overly sweet, and may be served with vanilla custard or vanilla ice cream on the side.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine european
Servings 10

Equipment

  • 1 Kitchen mixer
  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Mixing bowl
  • 1 spatula or palate knife
  • 1 wired wrack

Ingredients
  

Apple almond cake

  • 1 cup apple sauce https://myselfsufficientfoodjourney.com/applesauce-compote/
  • 3 eggs free ranged
  • 1 cup sugar
  • 1 teaspoon vanilla paste or extract
  • 50 grams butter
  • 100 ml milk
  • 1 cup flour
  • 2 teaspoon baking powder
  • 0.5 cup almond meal
  • salt a pinch
  • 2 teaspoon cinnamon ground

Instructions
 

The cake

  • Turn the oven on to 175 degree Celsius. Grease a cake tin and sprinkle a thin layer of sliced almonds in the tin.
  • Add the eggs, sugar and vanilla paste to a kitchen mixer bowl. Whisk on high speed until white and fluffy.
  • Melt the butter and add the milk.
  • Pour butter and milk into the egg mixture while whisking.
  • Mix together flour, almond meal, baking powder and salt and carefully fold it in.
  • Fold in the apple sauce and cinnamon.
  • Pour the cake batter into the prepared cake tin.
  • Bake in the oven 25-30 minutes. Test with a toothpick or wooden skewer to see if it's ready. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.
  • Let cool slightly (10-15 minutes) before removing the cake from the tin and on to a wired wrack or plate using a palate knife or spatula.
  • Mix icing sugar and cinnamon together. Dust the cake with cinnamon sugar before serving.
  • Serve the cake plain or with vanilla custard or vanilla ice cream on the side.

Notes

  • Cover the cake with tin foil while baking if the top of the cake browns too much.
  • Once you add the dry ingredients to the batter, it is important not to over mix. If the cake batter is mixed more then necessary it can come out tough and dry. Mix just until the ingredients are combined.
  • Make this cake a day ahead to allow for the flavors to develop.
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