Foodistini Rezept Mandel-Apfelkuchen
Recipe Sweet

Almond Apple Cake

It is autumn and thus apple cake time – toady with a quick recipe for a very crumbly apple cake with lots of ground almond.

And I got a little extra tipp for you that might or might not be based on personal experience: if you keep starch and powdered sugar in similar looking containers, label them well! Otherwise it could happen that you have dusted your cake, wipe away some extra powdered sugar from the edge, try it and realize you have used starch instead. It is possible to dust of starch and mask the taste with lots of powedered sugar. But preferably you don’t have to go that way at all…


Recipe – Apple Almond Cake

Amount: 1 cake (22cm diameter)
Prep time: 15 minutes prep, 50 minutes baking time


2 eggs, separated
1 pinch of salt
125 g soft butter
70 g white sugar
1 pack vanilla sugar or 1 tsp vanilla extract
150 g flour
1/2 pack (8 g) baking powder
100 g ground almonds
60 ml milk
Zest and juice of 1 lemon
2 Apples


Preheat the oven to 355° F (180° C, upper- and lower heat). Prepare a round baking form with a bit of butter and dust with 1 tbsp. flour.

Separate the 2 eggs. Beat the egg whites with a pinch of salt until stiff and set aside.

Now cut the 125 g of soft butter in pieces and beat in a bowl with the 70 g of white sugar and the pack of vanille sugar until creamy. Next add the egg yolks one at a time mixing well after each.

Then mix together the 150 g of flour and the 1/2 pack of baking powder and add that to the dough.

Finally mix in the 100 g of ground almonds, 60 ml of milk and zest and juice of 1 lemon until they are just incorporated.

Then add one halve of the stiff egg whites and fold it in until no more lumps are visible. Next add the second halve and fold it in more carefully, here a few lumps are ok.

Fill the dough in your prepared mold. Now wash and core your 2 apples. Cut them into thin slices and stick them into the cake with their skin side up starting from the outside and working inwards in a circle.

Bake the cake at 355° F (180° C, upper- and lower heat) for 50 minutes. The cake is completely done if a toothpick inserted and pulled out remains clean.


Keeps about 3 days well covered outside of the fridge