Soft apple and almond cake

A recipe from cooking-ez.com

For 1 piece, you will need:

• 1 80 g butter
• 2 40 g ground almonds
• 3 40 g icing sugar
• 4 150 g flour
• 5 10 g baking powder
• 6 80 g caster sugar
• 7 2 eggs
• 8 20 g milk
• 9 130 g milk
• 10 Vanilla extract (optional)
• 11 4 apples
• 12 1 lemon
• 13 30 g butter
• 14 3 tablespoons brown sugar
• 15 ½ glass Calvados (apple liqueur) (optional)
• 16 80 g macaronade mixture
• 17 Flakeds almonds
• Total weight: 1,655 grams

Times:

Preparation	Resting	Cooking	Start to finish
40 min.	10 min.	1 hour 15 min.	2 hours 1 min.

Step by step recipe

• 1: Melt 80 g butter over low heat, then remove from heat and allow to cool.
• 2:

  The dough

  
  Meanwhile, pour 40 g ground almonds, 40 g icing sugar, 150 g flour, 10 g baking powder and 80 g caster sugar into the bowl of a mixer.
• 3: Start the mixer on low speed, then add 2 eggs 1 at a time.
• 4: Then add 20 g milk and mix well.
• 5: Replace the "leaf" (or flat beater) of the mixer with the whisk, turn it back on at a slightly higher speed, then pour in 130 g milk in a small stream.
  Then pour in the melted butter, also in a small stream, and when it's well incorporated into the dough, finish by pouring in the vanilla extract.
  Your dough is ready, but it's quite runny - don't worry, that's normal.
• 6: Butter or grease a cake tin, and if possible line the bottom with a piece of baking paper.
• 7: Pour the batter into the mould and place in the fridge to set aside.
• 8:

  The apples

  
  Peel 4 apples, cut into small pieces and pour into a small bowl.
  Sprinkle with 1 lemon juice and mix well.
• 9: In a frying pan over high heat, pour in 30 g butter and when it foams, add 3 tablespoons brown sugar then pour in the apples and lemon juice.
• 10: Cook lightly, they should be just tender, and if you wish, flambé them in calvados.
• 11: Pour onto a sheet of baking paper placed on a baking sheet to cool.
  Preheat your oven to 180°C (360°F), preferably on static heat.
• 12:

  The cake

  
  Once the apples are cold or at least lukewarm, pour them onto the pastry, without pressing them down.
• 13: Place on top 80 g macaronade mixture in an even layer.
• 14: Sprinkle with a few flaked almonds.
• 15: Bake at 180°C (360°F), preferably with static heat, for approximately one hour.
• 16: Unmould warm if possible, but be careful: the cake is very fragile.
  Enjoy warm or cold.

Remarks

You can replace the almond powder and powdered sugar from step 2 with 80 g marzipan.
If you like a more pronounced lemon flavour, add its zest and juice to the peeled apples.
For a slightly sweeter note, you can also flambé the apples with pommeau from Normandy or Brittany instead of Calvados.

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