Almond and apple are a match made in heaven! That particular combination always reminds me of lazy, family holidays in France and eating big slices of tarte aux pomme, with its almond center and thinly glazed apples decorating the top. My brother used to live on those tarts whilst on holiday, well those and poulet frites. Why does chicken and chips and apple pie sound so much more elegant in French? I was always a little more adventurous with my food than him, but I was always drawn to tarte aux pomme on those holidays.
Anyhow, I was given a bag of apples from a friend this week, who has had a surplus from her tree this year. I was wanting to make something with apples and almonds but I didn’t have time to do justice to a tarte aux pomme. I fiddled around with a recipe for a pear and almond cake that I have often made substituting the pears for apples and using coconut sugar rather than refined white sugar. Doing a straight swap of white sugar to coconut sugar did not work (way, way too sweet) but a bit of tinkering made all the difference. I think that this recipe works well, the appley, almondy, moist cake is sweet but not too sweet.
I served this cake cold with creme fraiche and raspberries but I am sure that it would be equally delicious served warm with a scoop of vanilla ice cream.
Enjoy!
Apple almond cake
- Prep Time: 15m
- Cook Time: 35m
- Total Time: 1h
- Serves: 8
- Category: Gluten Free, Refined Sugar Free
Ingredients
- 125 grams Butter (1 stick & 1 tablespoon)
- 75 grams Coconut Palm Sugar (1/3 cup & 1 tablespoon)
- 2 Eggs
- 50 grams Gluten Free all purpose flour (1/3 cup & 1 tablespoon)
- 1/2 teaspoon Gluten Free Baking Powder
- 100 grams Ground Almond (1/2 cup)
- 3 Apples
- 50 grams Sliced almonds (1/2 cup)
- Sugar Free Icing Sugar
Instructions
- Preheat the oven to 375°F / 190°C
- Grease an 8 inch tin and line the bottom with grease proof paper.
- Cut the apples into quarters. Remove the cores and slice each quarter length ways into 2 or 3 slices. Set aside.
- Beat the butter and the sugar together using a hand mixer or stand mixer. Add the eggs one by one, making sure that you combine well before you add the next egg. If the mixture starts to separate add one tablespoon of flour into the mixture and this should help.
- Fold in the flour, baking powder and ground almonds.
- Spoon this mixture into the prepared tin.
- Arrange the apples on top of the mix. These don't need to look perfect as you won't see the apples once cooked and decorated.
- Place in the preheated oven for 30 minutes.
- Remove from the oven and cover the top of the cake with flaked almonds. Place back in the oven for a further 8 - 10 minutes until a skewer inserted into the middle comes out clean.
- Remove from the oven and leave to cool in the tin.
- Before serving dust with sugar free icing sugar to decorate if you like, but this is not necessary.
- Serve with cream, mascarpone, creme fraiche or ice cream.
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