Apple and Almond Cake delivers on both flavor and ease, wrapping the warm, comforting taste of baked apples with the rich texture of ground almonds in every slice. With straightforward steps and humble ingredients, this cake invites home bakers of all experience levels to create something memorable. Whether you’re making it for a Sunday brunch, afternoon tea, or a special occasion, this cake rises to the occasion (literally and figuratively!). The nutty almond base complements the gentle tartness of apple puree, giving you a dessert that’s moist, subtly sweet, and perfectly balanced in 100 words.
Why You’ll Love This Apple and Almond Cake
You’ll fall for this cake because:
- Effortless baking magic: No complicated layers, no advanced techniques—just blend and bake.
- Naturally moist and gluten‑free (if using gluten‑free ground almonds): A tender crumb without needing wheat flour.
- Balanced sweetness and flavor: The tart apple puree paired with ground almonds keeps the cake from becoming overly sweet.
- Crowd‑pleaser for many occasions: Elegant enough for guests yet cozy and unpretentious for everyday treats.
- Long‑lasting freshness: Keeps well for several days—great for make‑ahead dessert planning.
Ingredients
Here’s the ingredient list, refreshed and reformatted into a neat, reader‑friendly layout:
Yields: 12 generous slices
Apple Puree
- 3 tart eating apples (e.g., Braeburn)
- 1 tablespoon fresh lemon juice
- 2 teaspoons caster (superfine) sugar
Cake Batter
- A light splash of vegetable oil (to grease your 25 cm / 10‑inch springform tin)
- 8 large eggs
- 325 g ground almonds (finely milled)
- 275 g caster (superfine) sugar
- 1 tablespoon (a generous squeeze) fresh lemon juice
- 50 g flaked (sliced) almonds for topping
For Decoration
- 1 teaspoon icing (confectioners’) sugar, for dusting
Step‑by‑Step: How to Make Apple and Almond Cake
Here’s a clear, rephrased step-by-step process for making the cake:
- Make the apple puree. Peel, core, and roughly chop the apples. Place the apples, lemon juice, and caster sugar into a saucepan and stir to combine. Bring to a gentle bubbling over medium heat, then cover and simmer on low for about 10 minutes—or until you can mash the apples easily into a rough puree. You should end up with about 285 g (a generous cup) of puree. Set aside to cool.
- Prepare your tin. Preheat your oven to Gas mark 4 (180 °C / 160 °C fan / 350 °F). Lightly oil a 25 cm (10‑inch) springform tin with vegetable (or almond, if preferred) oil and line the bottom with baking parchment.
- Blend the batter. Into a food processor, add the cooled apple puree, eggs, ground almonds, caster sugar, and the squeeze of lemon juice. Blitz until completely smooth.
- Bake. Pour the batter into the prepared tin, scraping down the sides with a rubber spatula. Scatter the flaked almonds evenly over the top. Bake for approximately 45 minutes—but begin checking at around 35 minutes since oven temperatures vary. The cake should be golden on top, and a skewer inserted into the center should come out mostly clean.
- Cool and serve. Place the tin on a wire rack, allow it to cool slightly, then unlock and remove the springform. The cake is divine when served slightly warm, though it remains delicious served cold. Just before serving, dust the top lightly with icing sugar through a fine sieve.
Helpful Tips
- Choose the right apples. Tart, firm apples like Braeburn, Granny Smith, or Pink Lady work best—they offer balanced flavor and hold up during cooking.
- Measure almonds by weight. Ground almonds vary in moisture; weigh for consistency.
- Watch your oven’s quirky spots. Rotate at 35 minutes if your oven bakes unevenly—it’ll ensure even browning.
- Test doneness gently. The cake should be set around the edges and a light jiggle in the center is okay—it will continue to firm up once out of the oven.
- Prevent soggy bottom. Let it rest in the tin for 10 minutes before unmolding to avoid sticking or breaking.
Substitutions And Variations
You can adapt the recipe creatively:
- Flour option: Substitute up to 100 g of ground almonds with all‑purpose flour (or gluten‑free blend) for a lighter texture (though it won’t be gluten‑free then).
- Apple swap: Pears or quince can replace apples for a subtle twist—adjust sugar if fruit is very sweet.
- Citrus swap: Lemon juice can be swapped for orange juice (or zested orange) for a citrusy note.
- Spiced version: Add ½ teaspoon each of ground cinnamon and nutmeg into the batter for warm, autumnal aroma.
- Extra crunch: Replace half the flaked almonds with chopped walnuts or pecans on top.
- Dairy touch: Serve with whipped crème fraîche or lightly sweetened yogurt for creamy contrast.
Storage Instructions
- Room temperature: Store in an airtight container in a cool place for up to 3 days. In warm climates, refrigerate to maintain freshness.
- Refrigerator: The cake lasts up to 5 days when chilled. Bring to room temperature about an hour before serving for best texture.
- Freezing: Wrap the cooled cake tightly in a double layer of food wrap followed by aluminum foil. Freeze for up to 3 months. To serve, unwrap, place in the fridge to thaw overnight, and bring to room temperature before enjoying.
Nutritional Information
A breakdown per slice (1 of 12):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Total Fat | 20 g |
| — Saturated Fat | 1 g (from eggs) |
| Carbohydrates | 28 g |
| — Sugars | 20 g (naturally + added) |
| Dietary Fiber | 3 g |
| Sodium | ~25 mg |
| Vitamin C | 4 mg (from apple + lemon) |
Note: These values are approximate; actual nutrition will vary based on ingredient brands and substitutions (e.g. using less sugar, egg size differences, etc.). The cake is relatively high in healthy fats (from almonds and eggs) and protein, which helps moderate its sweetness and provides a satisfying slice with modest sugar and calorie count.
Serving Suggestions
- Enjoy warm with a light dusting of icing sugar—that classic finish is simple elegance.
- Pair each slice with plain or vanilla yogurt, crème fraîche, or softly whipped cream for creamy balance.
- For added indulgence, serve with a scoop of vanilla or cinnamon ice cream—delightful when warm meets cold.
- Garnish with apple slices, mint sprigs, or a few extra flaked almonds for a pretty presentation.
- Turn it into a light brunch treat—serve alongside coffee, tea, or even sparkling wine for festive occasions.
Frequently Asked Questions About Apple and Almond Cake
Is this cake gluten‑free?
Yes—this recipe naturally uses no wheat flour. The use of ground almonds makes it tender and moist. Just be sure your ground almonds are processed in a gluten-free facility if you have celiac concerns.
Can I make this without a food processor?
Absolutely. You can mash the cooled apple very finely with a fork or potato masher, then whisk together the eggs, ground almonds, sugar, and lemon juice by hand until smooth. The texture might be slightly coarser, but it won’t affect flavor.
My cake wasn’t totally set in the middle—what now?
You may simply give it a few more minutes in the oven (watch closely—maybe 5–10 additional minutes). Alternatively, cover loosely with foil to avoid over-browning and continue baking gently until set.
Why did my cake sink a bit in the center?
This can happen if the cake cools too quickly or wasn’t fully baked when removed. To avoid sinking, ensure it’s baked until just set, and cool it gradually. Leaving it in the off‑oven (door ajar) for a few minutes helps too.
Can I halve the recipe or use a different pan?
Yes, reduce ingredients proportionally and use a smaller cake tin, adjusting bake time accordingly—start checking after 25–30 minutes.
Conclusion
Apple and Almond Cake wraps warmth, simplicity, and flavor into each moist, nutty slice. I appreciate you taking the time to read and allowing me to share this cherished recipe with you. Enjoy the harmonious blend of apple and almond, the ease of preparation, and the satisfying taste that delights every time. Wishing you joyful baking and many sweet, warm moments around your table—thank you for being a valued part of our food‑loving community!
Print
Apple and Almond Cake
- Total Time: 1 hour
- Yield: 12 slices 1x
Description
Apple and Almond Cake is a moist, rich dessert made with real apples and ground almonds. Naturally gluten-free, it’s easy to prepare and full of comforting flavor—perfect for family desserts, tea time, or special occasions.
Ingredients
Apple Puree:
3 tart apples (Braeburn or similar)
1 tbsp fresh lemon juice
2 tsp caster sugar
Cake Batter:
Vegetable oil (for greasing)
8 large eggs
325 g ground almonds
275 g caster sugar
1 tbsp lemon juice
50 g flaked almonds
Decoration:
1 tsp icing sugar (for dusting)
Instructions
Here’s a clear, rephrased step-by-step process for making the cake:
- Make the apple puree. Peel, core, and roughly chop the apples. Place the apples, lemon juice, and caster sugar into a saucepan and stir to combine. Bring to a gentle bubbling over medium heat, then cover and simmer on low for about 10 minutes—or until you can mash the apples easily into a rough puree. You should end up with about 285 g (a generous cup) of puree. Set aside to cool.
- Prepare your tin. Preheat your oven to Gas mark 4 (180 °C / 160 °C fan / 350 °F). Lightly oil a 25 cm (10‑inch) springform tin with vegetable (or almond, if preferred) oil and line the bottom with baking parchment.
- Blend the batter. Into a food processor, add the cooled apple puree, eggs, ground almonds, caster sugar, and the squeeze of lemon juice. Blitz until completely smooth.
- Bake. Pour the batter into the prepared tin, scraping down the sides with a rubber spatula. Scatter the flaked almonds evenly over the top. Bake for approximately 45 minutes—but begin checking at around 35 minutes since oven temperatures vary. The cake should be golden on top, and a skewer inserted into the center should come out mostly clean.
- Cool and serve. Place the tin on a wire rack, allow it to cool slightly, then unlock and remove the springform. The cake is divine when served slightly warm, though it remains delicious served cold. Just before serving, dust the top lightly with icing sugar through a fine sieve.
Notes
Store in a cool place up to 3 days, or refrigerate up to 5.
Freeze up to 3 months—thaw overnight and bring to room temperature before serving.
Serve with yogurt, whipped cream, or ice cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Carbohydrates: 28 g
- Protein: 8 g