1,565 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Apple and almond cake

Name: Apple and almond cake
Prep time: 1 h 6 min
Cook time: 45 min
Total time: 1 h 51 min
Yield: 1 cake
Cuisine: French
Ingredients: 100 g ground almonds; 130 g flour; 330 g caster sugar; 4 eggs; 10 g baking powder; 230 g butter; 3 pinches salt; 1 kg apple

As the name suggests, this is a very moist cake, with almonds and apples, baked in a gratin dish.

28 K 3/5 (2 reviews)

1 hour 55 min. difficulté

Easy

6.20 €

1 cake

8 Ingredients

Last modified on: October 1^st 2023

For 1 cake, you will need:

1 100 g ground almonds
2 130 g flour
3 330 g caster sugar
4 4 eggs
5 10 g baking powder
6 230 g butter
7 3 pinches salt
8 1 kg apple
Total weight: 2,000 grams

Times for this recipe

Preparation: 40 min.

Resting: 30 min.

Cooking: 45 min.

All in all: 1 hour 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Pour 100 g ground almonds, 130 g flour, 330 g caster sugar, 4 eggs, 10 g baking powder, 230 g butter and 3 pinches salt into the bowl of a mixer.

Stage 2 - ⌛ 3 min.

Start the mixer and knead until smooth.

Stop the mixer and leave the mixture in.

Stage 3 - ⌛ 15 min.

Peel 1 kg apple, remove the core and slice into strips (a mandolin is ideal for this).

Stage 4 - ⌛ 2 min.

Pour the apples into the mixer and run for a minute or two until well blended.

Stage 5 - ⌛ 3 min.

Preheat oven to 200°C (390°F).

Line a baking dish with buttered baking paper.

Stage 6 - ⌛ 3 min.

Pour the mixture in, smooth the top a little...

Stage 7 - ⌛ 45 min.

... and bake for about 45 minutes.

Stage 8 - ⌛ 30 min.

Let cool, or at least lukewarm...

Stage 9

... before unmolding.

Enjoy warm or cold, on its own or with a little custard or a scoop of vanilla ice cream, or both!

Remarks

You really need to line the bottom of the dish with baking paper, as the pastry sticks a lot after baking.

To balance out the very sweet side of the pastry, use slightly tart apples such as Reinette if possible.

Keeping: Several days in the fridge, protected by cling film.

Source: From François-Régis Gaudry

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	560 RDI=50 %	270 RDI=40 %	4,960 RDI=250 %	20,770 RDI: 250 %
Per 100 g	3 RDI=1 %	30 RDI=3 %	10 RDI=2 %	250 RDI=10 %	1,040 RDI: 10 %