When you make our rhubarb raspberry jam, you can make these delicious jam-filled cupcakes to go with it. The recipe is easy and it’s a big hit in my household. They somehow disappear in no time!
The rhubarb raspberry jam is a very ‘clean’ recipe. It consists of nothing more than fruit and rhubarb. This makes it vegan, gluten-free and refined sugar-free. The cupcake batter is gluten-free and refined sugar-free too. However, the cupcakes are not vegan because of the eggs that go into the batter. You can replace the eggs with egg substitute, if you wish to make it vegan.
This recipe makes 12 medium-sized cupcakes, but I tried to fit it into 6 because I forgot I had lent my 12 cupcake tin to a friend. So I only had the 6 cupcake tin left. And even though I knew I was taking a risk, I stubbornly went ahead and did it anyway. It almost went over the sides when baking in the oven-there were some frightening moments I tell you-and I had a hard time getting them out of the tin. So don’t be stubborn like me, and bake it in a 12 cupcake tin. Perhaps bake them in 2 batches instead.
With that little piece of advice done, let’s go into the kitchen and make these cupcakes!
Almond Apple Cake
Equipment
- Cake tin (18cm in diameter or a rectangular one)
- baking paper
- bowl
- handheld electric beater (Or stand mixer)
- Measuring cup
- Scale
- Spatula (Or spoon)
Ingredients
- 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)
Instructions
- 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
- Enjoy!
