Apple & Almond Spelt Cake

The apple season is ending and I’ve never picked so many apples than this Fall. Red and green ones, sweet and softer ones…a real chance for me to cook what I’ve just harvested.

It took me some time to find and adjust this apple cake recipe. I wanted a ‘rustic’ version of it with the use of spelt flour, one that would match this colder season with its crunchy crust yet contrasting with the softness of the caramelized apples.

After few attempts, I’m sharing this delicious recipe. Use if you can organic apples (which would stay firm once cooked). You can add the zest of one lemon if you want.

I advise you cut the cake only once cooled down so it stays compact and does not crumble (the cake will even be more delicious the next day).

Ingredients:

  • 1/2 cup spelt flour + extra to flour the pan
  • 1.5 cup almond meal
  • 3/4 cup cane sugar + extra to caramelize the apples + extra to butter the pan
  • 3 egg yolks
  • 130g melted organic butter + extra to caramelize the apples
  • the zest of one lemon
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 small size apple, peeled, cored and diced
  • 1 small size apple, peeled, cored and sliced

Recipe:

  1. Preheat your oven to 350°F
  2.  In a pan, heat one tsp of butter with one tbsp sugar; Add the slices of one apple and the dices of the other one and let them caramelize while stirring often; Set aside
  3. In a bowl, mix all the dry ingredients and add the egg yolks. Mix well again
  4. Add the melted butter and mix again. Add the apple dices and mix again. If needed, use your hands
  5. In a buttered and floured pan, pour the mix. Use the back of a spoon to slightly smooth the surface. Sprinkle with sugar
  6. Cook the cake till the point of a knife inserted in the center of the cake, comes out clean
  7. Let the cake cool down and decorate it with the caramelized apple slices
  8. I advise you to cut the cake once cooled down to prevent it from crumbling (the cake will even be more delicious the next day)
apresta
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