I filmed this cake during five days of hard rain in California, with no sunlight whatsoever. The days were dark, but somehow this cake brought a little sunshine into my days. It was so comforting 🍎🍎.
Ingredients
- 3-4 gala apples
- 3 tbs lemon juice
- 160g salted butter, soft
- 220g granulated sugar+ 2 tbs for topping
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 4 large eggs, room temperature
- 125g almond flour
- 125g all purpose flour
- 1 1/2 tsp baking powder
- 30g sliced almonds
- 9 inch springform pan
Instructions
- Core the apples and slice them into 1/4 inch thick slices , cover with lemon juice and set aside.
- Preheat oven to 350F.
- Line a 9 inch springform pan with parchment paper.
- In a large bowl add the butter, sugar, salt, almond and 1 teaspoon of vanilla extract. Beat for 2 minutes until light and fluffy.
- Add the eggs one at a time and beat until combined with the butter making sure to scrape the sides.
- Add 125 g of almond flour and beat until smooth, add the flour and 1 1/2 teaspoons of baking powder and beat again until smooth making sure to scrape the sides and bottom with a spatula.
- Add 3 apples of the 4 and stir with the batter making sure all the apples are coated (the batter will be thick).
- Add the batter to the pan and smooth the top as best you can, fan out the rest of the sliced apples then sprinkle with the extra sugar and 30 g of sliced almonds.
- Bake for 30 minutes then give the cake a half turn and bake for another 20-30 minutes or until a toothpick comes out clean from the center.
- Let cool completely on a rack then run a knife along the edge before releasing the spring form. Sprinkle with powder sugar and enjoy.