Apple and almond cake


Apple and almond cake
As the name suggests, this is a very moist cake, with almonds and apples, baked in a gratin dish.
24 K 3/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: October 1st 2023
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 cake, you will need:

Change these quantities to make:
Change measures:
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.
Apple and almond cake : Stage 1
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.
Apple and almond cake : Stage 2
Start the mixer and knead until smooth.

Stop the mixer and leave the mixture in.

Stage 3 - ⌛ 15 min.
Apple and almond cake : Stage 3
Peel 1 kg apple, remove the core and slice into strips (a mandolin is ideal for this).

Stage 4 - ⌛ 2 min.
Apple and almond cake : Stage 4
Pour the apples into the mixer and run for a minute or two until well blended.

Stage 5 - ⌛ 3 min.
Apple and almond cake : Stage 5
Preheat oven to 200°C (390°F).

Line a baking dish with buttered baking paper.

Stage 6 - ⌛ 3 min.
Apple and almond cake : Stage 6
Pour the mixture in, smooth the top a little...

Stage 7 - ⌛ 45 min.
Apple and almond cake : Stage 7
... and bake for about 45 minutes.

Stage 8 - ⌛ 30 min.
Apple and almond cake : Stage 8
Let cool, or at least lukewarm...

Stage 9
Apple and almond cake : 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 recipe60 RDI=20 %560 RDI=40 %270 RDI=30 %4,960 RDI=180 %20,770 RDI: 180 %
Per 100 g3 RDI=1 %30 RDI=2 %10 RDI=2 %250 RDI=9 %1,040 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man
Possible allergens in this recipe: Nuts, Gluten, egg, milk
How much will it cost?
  • For 1 cake : 6.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011278 K3.9 50 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011325 K3.8 25 min.
Herb salad
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13th 2010241 K4.6 25 min.
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11th 2011324 K4 2 hours 60 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21th 2011136 K5
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page