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Apple Almond Cake

Apple Almond Cake

spring form ⌀22 cm

APPLE MIXTURE

  • 2 medium apples (peeled, cored, diced)
  • 2 tsp brown sugar
  • 50 ml dark Rum
  • 1 tsp ground cinnamon (optimally)
  • In a medium bowl combine the apples,2 tbsp sugar, cinnamon and Rum. Gently toss until combined. Set aside for 30 minutes.

CRUMBLE

  • 60 g cold butter (diced)
  • 60 g AP flour
  • 40 g almond meal (lightly toasted)
  • 2-4 tbsp brown sugar (to taste)
  • In a food processor combine the butter, flour, almond meal, suagr and pulse it until the mixture resembles the bread crumbs.
  • Line the baking sheet with the parchment paper, scatter the crumble and bake at preheated to 200 ºC oven for 10-13 min until light-golden. Set aside.

BATTER

  • 100 g soft butter
  • 1 large egg
  • 250 ml AP flour
  • 150 ml almonds (lightly toasted, finely chopped)
  • 150- 200 ml light golden sugar (to taste)
  • ½ tsp baking powder
  • ½ baking soda
  • 5 drops Rum essence (½ tsp vanilla essence, to taste)
  • 30 g Marzipan (finely grated)
  • Line the spring form with parchment paper. Preheat the oven to 175ºC
  • Whisk the flour with baking powder and baking soda. In a large bowl beat the batter with sugar until creamy. Beat the egg and Rum essence until combine. Stir in grated marzipan, apples with Rum, chopped almonds.
  • In two batches, using a rubber spatula fold flour mixture flour. Stir until combined. Scrape batter into prepared pan. Sprinkle over the cruble topping. Bake for 45- 50 minutes.
  • Cool the cake on a rack for 15 minutes, then unmold and cool completely before slicing. Serve with whipped cream or ice cream

Apple Almond Cake