This lovely cake is made without flour, using tender apples and crunchy almonds for a tasty treat. A hint of cardamom adds a warm, welcoming flavor that makes it special.
Baking this cake always fills my kitchen with delightful smells. It’s so easy to whip up, and I love serving it warm with a scoop of vanilla ice cream. Yum! 🍏🍰
Key Ingredients & Substitutions
Apples: For this cake, firm apples like Granny Smith or Braeburn work best. They hold their shape well when baked. If you prefer sweeter apples, Fuji or Honeycrisp can be great choices, but keep in mind that they may alter the cake’s overall sweetness.
Ground Almonds: Using ground almonds gives the cake its nutty flavor and moist texture. If you have nut allergies, try using ground oats or sunflower seed flour as a substitute. They won’t taste the same, but will still help bind the cake.
Caster Sugar: Superfine sugar helps dissolve easily and adds sweetness. If you’re looking for a healthier option, consider using coconut sugar or a sugar substitute like erythritol. Remember that sweetness levels may vary, so adjust to taste.
Cardamom: This warm spice adds a lovely flavor. If you don’t have it, ground cinnamon can be used instead for a different but delicious taste. Just use a bit less, as cinnamon can be stronger than cardamom.
How Do I Whisk Eggs to Get the Best Texture?
Whisking the eggs with sugar is crucial for creating a light and fluffy texture in your cake. Here’s how to do it right:
- Use an electric mixer for best results, and start at a low speed to avoid splashing.
- Gradually increase to medium-high, whisking for 3-5 minutes until the mixture is pale and thickens significantly. This incorporates air and creates volume.
- The mixture should form ribbons when you lift the whisk. This signals it’s ready for the next steps.
Taking this time to whisk the eggs correctly is key for a light and airy cake that doesn’t weigh you down. Happy baking!
Flourless Apple, Almond & Cardamom Cake
Ingredients You’ll Need:
For the Cake:
- 3 large apples (firm, such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
- 200 g (7 oz) ground almonds (almond meal)
- 150 g (3/4 cup) caster sugar (superfine sugar)
- 4 eggs
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract
- 1 tsp baking powder (optional, for a bit of lift)
- 50 g (3.5 tbsp) butter, melted
- Icing sugar, for dusting
- Slivered almonds, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45-55 minutes to bake. After baking, you’ll want to allow about 10 minutes for the cake to cool in the tin and then another few minutes to cool on a wire rack. Overall, you can expect to have this delicious cake ready in just about an hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 170°C (340°F). While that’s heating up, greasing and lining your 20cm/8-inch round cake tin with baking paper will save you trouble later on.
2. Whisk the Eggs and Sugar:
In a large mixing bowl, whisk together the eggs and caster sugar until the mixture is pale and fluffy. This usually takes about 3-5 minutes if you’re using an electric mixer. It’s important to incorporate air, as this will make your cake lighter!
3. Add Wet Ingredients:
Next, gently fold in the melted butter, vanilla extract, and ground cardamom into the egg mixture. Be careful not to deflate the mixture!
4. Add Dry Ingredients:
Now, it’s time to stir in the ground almonds and baking powder (if you’re using it). Fold the dry ingredients into the wet mixture delicately to keep the cake light and airy.
5. Incorporate the Apples:
Gently add half of the thinly sliced apples to the batter, folding them in lightly so they’re evenly distributed.
6. Fill the Cake Tin:
Pour the batter into the prepared cake tin and smooth out the top. Arrange the remaining apple slices on top, making a pretty overlapping pattern. If you want to make it extra special, sprinkle on some slivered almonds.
7. Bake the Cake:
Bake in your preheated oven for about 45-55 minutes, or until the top is golden brown and a skewer inserted into the center comes out mostly clean. A couple of moist crumbs are perfectly fine!
8. Let It Cool:
Once done, remove the cake from the oven and let it sit in the tin for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
9. Final Touches:
Once the cake is cool, give it a light dusting of icing sugar before slicing it up and serving it. It’s perfect on its own or with a scoop of cream or vanilla ice cream.
Enjoy every bite of this delightful cake! Its moist texture, sweet apples, and warm spices will surely be a hit!
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Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Braeburn are great options for their firmness, you can use any apple variety you like. For a sweeter cake, try Fuji or Honeycrisp apples, but keep in mind they may make the cake a tad sweeter.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just remember to let it reach room temperature before serving for the best flavor!
Can I Make This Cake Without Eggs?
Yes, you can! To make this cake vegan-friendly, substitute each egg with a mixture of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken before adding it to the mixture.
Can I Freeze This Cake?
You can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container, and freeze for up to 3 months. Thaw it in the refrigerator overnight before serving, and it will taste great!
