John Myers
Fine Apple and Almond Cake
The perfect fine apple and almond cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 125 g Sugar white
- 125 g Soft butter
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 Free range eggs
- 175 g Flour
- 0,5 packet Baking powder
- 0,5 teaspoon Ground cinnamon
- 100 g Ground almonds
- For covering:
- 600 g Tart apples
- 50 g Flaked almonds
- 2 tablespoon Apricot jam
- 1 tablespoon Water
- Powdered sugar
- In a mixing bowl, beat the sugar, butter, vanilla sugar and salt until frothy. Gradually stir in the eggs until a bound mass has formed. Mix the flour with the baking powder, cinnamon and the ground almonds well.
- Now stir the flour-almond mixture into the butter-egg mixture, tablespoon at a time. Put the dough in the prepared springform pan and smooth it out.
- Peel and quarter the apples, remove the core and cut into large pieces. Spread the apple pieces on the dough and press in lightly.
- Place the cake in the oven preheated to 175 degrees (top – bottom heat) and bake for about 60 minutes. After the baking time, take it out of the oven and let it cool down briefly. Remove the springform pan.
- Roast the almond flakes in a non-stick pan until golden brown. Bring the apricot jam to the boil with the tablespoon of water and brush the cake with it while it is still warm. Now sprinkle the almond flakes over it and let the cake cool down. Before serving, sprinkle the cake with powdered sugar.
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