Apple cake with almond flour

Ingredients

• 400 gGala apples, for peeling
• 170 gplain flour
• 100 gground almonds
• 150 galmond milk
• 125 gsugar
• 125 gbutter
• 3eggs
• 12 gbaking powder
• 1 podvanilla pod, seeds only
• 1 pinchfine salt
• as neededflaked almonds

Instructions

1. 1

   Melt the butter

   Melt the butter in a small pan and leave it until lukewarm. Meanwhile, beat the eggs with the sugar, vanilla seeds and a pinch of salt in a large bowl.

2. 2

   Mix the batter

   Whisk well, then pour in the lukewarm melted butter and mix again. Sift in the plain flour and baking powder, then whisk to combine.

3. 3

   Add the almonds

   Add the almond milk and ground almonds alternately, mixing until the batter is smooth.

4. 4

   Layer the apples

   Peel the apples and cut them into thin slices. Grease and flour an 18 cm springform tin, spread some batter over the base, then add a layer of apple.

5. 5

   Finish the layers

   Keep alternating the batter and apples until they are used up, finishing with a layer of apple. Scatter flaked almonds over the top.

6. 6

   Bake the cake

   Bake in a preheated conventional oven at 170 °C for about 60 minutes, until well browned. Remove from the oven and leave the cake to cool completely in the tin before turning it out.

What is apple cake with almond flour?

Apple cake is a home-style bake built around fruit folded or layered into a simple cake batter. This version combines thinly sliced Gala apples with ground almonds, almond milk and vanilla for a soft, fragrant result.

The recipe uses a springform tin and layers the fruit and batter rather than stirring all the apples through at once. That gives you apple throughout the cake, with a final layer and flaked almonds on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 10g protein, 67g carbs, 24g fat.

The plain flour, sugar and apples provide much of the carbohydrate, while butter and ground almonds contribute most of the fat. Eggs and almonds supply some protein, with a smaller contribution from the flour. Pair a slice with plain yoghurt or fresh fruit for a more balanced plate.

Choosing the ingredients

Gala apples: Peel them and slice them thinly so they can be arranged in even layers and soften as the cake bakes.

Ground almonds: They make up part of the dry mixture, adding a tender, nutty quality alongside the plain flour.

Almond milk: Add it in turns with the ground almonds so the batter comes together smoothly rather than becoming difficult to mix.

Vanilla and butter: Vanilla seeds scent the batter, while melted butter gives it richness. Let the butter cool until lukewarm before mixing it with the eggs.

Build even layers

Base layer: Spread a little batter across the bottom of the greased and floured tin before adding fruit. This helps keep the first apple layer in place.

Alternating layers: Add the remaining batter and apples in turns, distributing them as evenly as you can. Finish with apples and flaked almonds for a distinct top layer.

Mix to a smooth batter

Whisk the eggs, sugar, vanilla and salt together first, then blend in the lukewarm butter. Sifting the plain flour with the baking powder helps distribute the raising agent through the mixture.

Once you start adding the almond milk and ground almonds, mix only until the batter is homogeneous. Scrape the bowl as needed to catch any dry pockets.

Check the bake

The cake bakes at 170 °C in a conventional oven for about 60 minutes. Its surface should be well browned before you take it out, though ovens and tins can affect the exact timing.

Cooling is part of the method: leave the cake in its tin until completely cool before turning it out. This gives the layered cake time to settle.

Serving ideas

Serve the cake at room temperature, either on its own or with a spoonful of yoghurt or crème fraîche. A cup of tea or coffee makes an easy afternoon pairing.

For dessert, offer slices with fresh fruit or a little custard. Keep additions on the side so everyone can choose how rich a serving they want.

Recipe notes & tips

• Use a sharp knife to cut the apples into thin, even slices.
• Let the melted butter become lukewarm before adding it to the eggs.
• Sift the plain flour and baking powder together before mixing them into the wet ingredients.
• Spread the batter gently so the apple layers stay in place.
• Allow the cake to cool completely in the tin before removing the springform sides.

Variations

• Add cinnamon: Mix a little ground cinnamon into the dry ingredients for a warmer flavour.
• Use a different apple: Choose another firm eating apple and slice it thinly for the layers.
• Add citrus zest: Stir finely grated lemon or orange zest into the egg mixture.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.
• Toast the almonds: Lightly toast the flaked almonds separately and scatter them over the cooled cake.

Common mistakes to avoid

• Hot melted butter: It can unsettle the egg mixture; let it cool until lukewarm first.
• Thick apple slices: They may not soften evenly; cut the apples into thin slices.
• Uneven layering: Large clumps of fruit make the cake less consistent; distribute the apples and batter across the tin.
• Opening the oven too early: The cake may lose heat before it has set; wait until it is close to the end of the stated bake time before checking.
• Turning it out while warm: The cake can break before it has settled; cool it completely in the tin.

How to store

Once completely cool, store the cake covered in the refrigerator and eat within 3 days. Bring a slice to room temperature before serving, or warm it briefly in a low oven.

Frequently asked questions