Apple Almond Cake Food

APPLE ALMOND CAKE

Steps:

• Grease a 9" springform pan and set aside.
• Peel, quarter and core the apples.
• Cut each quarter into 3 pieces to make 36 wedges; set aside.
• Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
• In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
• Pour over the dry ingredients and stir just enough to blend the wet into the dry.
• Scrape the batter into the prepared pan, smoothing the top.
• Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
• Sprinkle the almond topping mixture over the apples.
• Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
• Let cool on a rack.
• Release the side of the pan and serve with whipped cream.

SOMERSET POMONA, APPLE & ALMOND CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm round cake tin. Peel, core and slice the apples to about the thickness of a £1 coin. Melt the knob of butter in a large frying pan then tip in the apples. Cook over a medium heat, stirring every so often till softened, but not soggy, about 5 mins. Splash in the Pomona and leave to cool. Tip onto a plate to cool more quickly if you like.
• Using an electric whisk or wooden spoon, beat the softened butter and sugar until creamy and light. Add the eggs a little at a time, beating after each addition, then fold in the flour and almonds. Finally, fold in half of the cooled apples. Spoon the mix into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter.
• Bake for 1 hr, until golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 45 mins, cover with foil if it's browning too quickly. To make the glaze, warm the jam and Pomona in a small pan until the jam melts.
• Once the cake is out of the oven, prick it all over with a skewer and drizzle over a little more Pomona. Cool for 10 mins, then turn out of the tin and transfer to a wire rack. Brush the glaze over the apples and serve sliced, with dollops of Pomona cream. Best eaten on the day it's made, or warmed through the next.

APPLE & ALMOND CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
• In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
• While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.

SPICED APPLE AND ALMOND CAKE

Steps:

• Preheat oven to 350°F
• Grease an 8-inch round cake pan and line the bottom with waxed paper.
• Place all ingredients in a food processor or mixer bowl. Blend for a few seconds until thoroughly combined.
• Spoon the batter into prepared pan.
• Bake 50 to 60 minutes or until a skewer in the center comes out clean.
• Cool in the pan 10 minutes before turning out on to a wire rack to cool completely.
• Cut into slices.

APPLE ALMOND CAKE

Steps:

• - If using whole almonds, grind the almonds along with the flour to form a fine powder.
• - If using almond flour, mix both the flours evenly in a bowl.
• - In a separate bowl, take the butter and sugar and whisk it until it turns pale and sightly fluffy.
• - Add in the eggs and whisk until eggs are well combined.
• - Add half of the flour and using a spatula, mix until all the flour is combined.
• - Add in the milk and give this mixture another mix.
• - Now shift in the remaining flour and baking powder, baking soda and salt into the bowl and fold everything gently until a smooth batter forms
• - Pour the batter in a greased and lined baking pan and spread the sliced apples on top of the batter.
• - Sprinkle the sliced almonds on top and bake the cake in a preheated oven for 45-55 minutes at 350 degrees until a knife comes out clean from the center.
• - Let the cake cool to room temperature and enjoy!

ALMOND FLOUR APPLE CRUMB CAKE

Steps:

• Preheat the oven to 350ºF and lightly grease a 11″x7″ baking dish, (4-5″ deep).
• Whisk together the almond flour, tapioca starch, cinnamon, sea salt, baking powder, and baking soda until no lumps remain. Stir in the lemon zest, then add the maple syrup, eggs, melted ghee/butter/avocado oil, and vanilla extract. Mix until just combined, then stir in the apples.
• Pour the cake batter into the prepared baking dish. In a small bowl stir together the ingredients for the streusel topping until combined. Using your hands, crumble the streusel topping evenly over the cake.
• Bake the cake until puffed and toothpick inserted into the center comes out clean, or with moist crumbs, 40-50 minutes.
• Remove the cake from the oven and let it cool to room temperature on a cooling rack before frosting it.
• For the frosting, start by placing the butter in a small saucepan over medium heat. Cook swirling it around the bottom until it smells toasty and has browned, 2-3 minutes, (skip this step if using ghee or avocado oil). Add it to the sifted powdered sugar along with the maple syrup, pinch of salt, and vanilla extract.
• Stir to combine, then drizzle it evenly over the cake. Serve within the first day for the best texture, although we enjoyed this cake for 3 days before it started to be a bit dry.

HONEY-APPLE-ALMOND CAKE

Steps:

• Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
• Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.