What’s your go-to cake when you feel like baking? For me, it’s apple cake, partly because it’s so easy to make and partly because it’s one of our favourite comfort cakes.
Over the years I have improved my recipe and I think I found the right combination of ingredients. The additional almond flour gives this cake a subtle crunchiness which is to die for!
For this cake, I used a bundt spring-form cake tin of 24cm diameter, but a 20/22cm spring-form tin will work well too!
Easy Apple and Almond Cake
For the apples
For the cake batter
Peel and slice the apples. Place the slices in a large bowl, add the 3 tbsp of sugar, lemon juice and cinnamon and combine well. Set aside.
Preheat oven at 180C (160C fan oven) and grease (with oil or butter) your cake pan and dust with a little flour. Stiff the flours and baking powder into a bowl and set aside.
Separate egg yolks and egg whites into two separate bowls. Add a pinch of salt to the egg whites and, using an electric whisk, beat the whites until they are stiff.
Add the sugar to the egg yolks and whisk for 2-3 minutes. Add half of the flour mixture and continue to whisk, slowly adding the oil. Add the other half of the flour mixtures and continue to whisk, slowly adding the milk.
Finally, gently incorporate the egg whites previously beaten using a spatula.
Pour the batter in your cake tin. Arrange the apple slices in a spiral pattern by gently inserting them into the batter.
Bake in the oven for 35-40 minutes (or until cooked, check by inserting a wooden skewer into the cake: if it comes out dry and clean, it means that your cake is ready). Leave to cool down before removing it from the cake tin.