When you want to make an apple cake, but just a little different in flavour, than this almond apple cake is perfect! Its richness is so comforting, what’s not to love?
This almond apple cake is a different take on a traditional apple cake. Instead of the classic apple/cinnamon/raisin combination, I’ve switched out the raisins for almonds, and added amaretto to boost the almond flavour.
The alcohol in the amaretto will dissipate when baking the cake. This won’t happen with the glaze, so if children are to eat this cake, you can make it without the glaze or use an almond flavouring and water instead of the amaretto.
Normally when I make this almond apple cake I make an almond frangipane-like disc to go inside as well. This really amps up the almond-ness and is, if I may say so myself, quite simply divine. This time I didn’t have enough almonds, so I left it out. If you want to make it, the instructions and ingredients are included in this recipe.
This recipe is for one cake, but I made two this time because I made this cake for my partner to take to work. I have pictured both of them, so you get an idea of what to do when placing the apple slices on top. But you can use your own ideas and creativity as well of course. You can also use a rectangular cake tin and place the apple slices in a row. That looks very nice too!
So let’s get into the kitchen and bake this cake!
Almond Apple Cake
- Cake tin (18cm in diameter or a rectangular one)
- baking paper
- handheld electric beater (Or stand mixer)
- Measuring cup
- Spatula (Or spoon)
- 190 gram flour
- 1½ tsp baking powder
- 1 pinch salt
- 1 tsp cinnamon powder
- 100 gram softened butter
- 100 gram (cane) sugar
- 2 eggs
- 120 ml (oat) milk
- 1 large apple (Slices of 1-2mm thick)
- almonds, however much you like (I used 2 handfulls)
- 6-8 tbsp powdered icing sugar
- 1-2 tbsp amaretto
- 250-300 grams almonds (Optional, this is to make the almond frangipane-like disc)
- 100-150 grams (cane) sugar (Optional, this is to make the almond frangipane-like disc)
- amaretto, enough to bind (Optional, this is to make the almond frangipane-like disc)
- Preheat convection oven to 180 degrees celcius
- Line your cake tin with baking paper on the bottom and the edges, so nothing will stick
- To make the frangipane-like disc:In a blender or food processor, grind the almonds and sugar into a crumb or flour-like consistency (use the s blade). While running, add in the amaretto until a stiff dough forms. Taste if you want some more sweetness. If so, add in more sugar.Create a disk or rectangular shape to fit your cake tin and set aside
- First beat the soft butter together with the sugar until it is nice and fluffy and has lightened in colour
- Add in the eggs one by one and beat until incorporated
- Add the flour, salt, cinnamon and baking powder and beat until well mixed
- Now add a little splash of amaretto and the milk and mix until the consistency is smooth
- Chop the almonds and stir them into the batter
- Put a small layer of batter into the cake tin and if you are using the frangipane-like layer, place that on top
- Add the rest of the batter and place the apple slices into a shape you like. Push them down a little and sprinkle some more chopped almonds on top
- Put in the oven and bake for about 1 hour and 15 minutes. Check after one hour, if a skewer comes out clean it is done. If not, check every 15 minutes after that
- When the cake is done let it cool a little, remove from the baking tin and let it cool completely on a baking/cooling rack
- Meanwhile you can make the glaze by combining the icing sugar with the amaretto or almond flavouring and water. Just be careful to start with a little amaretto/water. You can always add more if needed. The consistency should be thick but pourable
- When completely cooled, drizzle the glaze on top