Apple ‘n’ Almond Cake

Felt cake-ey with meself so decided to whip up something aromatic, moist and nutty. I had apples at the back of the fridge looking neglected and giving up on me. So I decided to nurture these lovelies and bring out the best in them. The texture and smell of this super fruit together with cinnamon and roasted ground almonds is a thing from heaven. It becomes orgasmic if you can wait and have it the next day as the flavours meld together giving it that depth in flavour. Mmmmmmmmm

You’ll need:

  • 3 apples
  • 120 g flour mixed with 1 tsp baking powder and 1/8 tsp salt
  • 80 g ground almond
  • 2 eggs
  • 100 g plus 2 Tbsp soft black sugar
  • 1/3 cup of sunflower oil
  • 2 Tbsp clementine juice
  • 1 1/2 tsp cinnamon

To begin:

  • Peel, core, cut up apples into small chunks and add 2 Tbsp of sugar
  • Put half of them in a saucepan a small knob of butter
  • Cook on low-medium heat and when the juices start to bubble and apple is soft, mash and set aside to cool
  • To the other half of the apples add 1tsp of the cinnamon and set aside.
  • Roast the almonds in the oven until light brown and you can smell the nuttiness of it, then remove and set aside to cool.
  • Now beat the eggs on high speed with a whisk until it doubles in volume and becomes creamy
  • Add sugar and beat together for 1 minute
  • Slowly drizzle in the oil while the whisk is still on and beat everything for another minute

Break point (what can I say, it was Roland Garros in France and I like the sound of that word):

  • If you’re working à la main, just change your whisk to a spatula and continue avec la recette 😉
  • If you’re working with a stand-mixer, change the head to the paddle attachment and continue on your path to apple heaven.

Alors to continue:

  • Add the clementine juice beating to combine
  • Mix in the cooled mashed apple
  • Fold in the flour mixture, roasted ground almonds and the rest of the cinnamon until just combined
  • Pour into buttered and floured 8″ cake tin
  • Quickly sprinkle the cinnamon and sugar apple chunks prepared earlier on the top of the cake.
  • Bake in a preheated oven at 180 degrees for about 45 mins or until a skewer comes out clean.



  • Allow the apple mash to cool completely before adding it to the egg mixture. We don’t want apple scrambled eggs now do we? Or do we?
  • This apple deliciousness is super moist so please allow to cool completely, (if you can wait), so that it comes of your tin nice and clean without breaking
  • I baked this in a rectangle tin but you can use an 8” tin. The reason I used this instead is because baby Ben loves all rectangular loaf shaped cakes. He says it reminds him of when he was a wee boy and super chef grandpa always made desserts in rectangular shaped tins. In his opinion these are the best. This is obviously different in my kitchen, but whenever I wanna put a smile on the man’s face, the rectangular tin rarely fails! 😉
  • Lastly I used clementine juice here because that’s what I had in my fridge and I didn’t want to go to leave the house. Ok it was only like 2 mins away but still……So you see, you can practically go nuts here, experiment with apple juice, orange juice (I have used this before), even lemon (you might just surprise yourself). Try it out and put in whatever you fancy and please do Comment and let me know how your free-flow turned out.

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s