I’m a savoury guy. I’m not too crazy for desserts. I had a fruit bowl full of green apples and some friends coming over for dinner. I decided to revisit a recipe I cooked many many years ago. An upside down apple and almond cake. It presents well and tastes phenomenal. I actually had fun baking and this has inspired me to get into baking more. Try baking this for yourself or bake and give to a friend or family as a gift.
APPLE AND ALMOND CAKE
Course: Dessert, Afternoon teaCuisine: worldDifficulty: BeginnerServings
1
SlicePrep time
30
minutesCooking time
1
hour20
minutesCalories
475
kcalIngredients
180g Brown Sugar
270g softened unsalted Butter
6 small Green Apples
150g caster Sugar
3 Eggs
250g self raising Flour
1 TSP spice mix
80g Almond meal
150g chopped Almonds
250mls Almond Milk
Directions
- Pre heat oven 180c or 160c fan forced
- Grease a 26cm spring form cake tin. Line with grease proof paper.
- Spread the brown sugar evenly over the base. Melt 100g butter and pour over the brown sugar. Let the butter absorb into the brown sugar a little. Slice the apples and fan them out into the brown sugar and butter base. This will end up being the top of the cake so present the apples nicely. Reserve any leftover apple and chop into small dice to be added to the cake batter later.
- Beat in a mixer until light and fluffy 170g butter and the caster sugar. About 5 minutes.
- When the butter and sugar has creamed add the eggs one at a time. Beat each egg into the batter before adding the next. Sift in the SR flour and spice mix and fold into the mix. Now fold into the mix the almond meal.
- Add any remaining apple (small diced) and the chopped almonds. Stir in the almond milk to form a smooth batter. Then pour the batter over the fanned apple base.
- Place on a tray and bake for 1 hour and 20 minutes. Once cooked allow to cool for at least 30 mins. You will need to gently run a knife around the side of the cake tin before releasing the spring form tin. Place a plate over the tin and flip over. Remember Its an upside down cake the bottom is the top
Recipe Video
Notes
- Spice mix I used was a nutmeg and cinnamon mix.
- You can use 250g of plain flour and 7 grams of baking powder. Instead of self raising flour.
- You can use any variety of milk.
- If the cake is looking to brown during the baking, cover with foil and continue baking.
- Test the cake with a bamboo skewer. If it comes out dry it will be ready.
- Take extra care when removing the cake from the tin. The toffee on the bottom will work its way up the side of the cake tin and be sticky.
