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Apple Almond Cake

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This Apple Almond Cake is a moist, airy, and naturally gluten-free dessert with layers of tender apples, a soft almond base, and a crunchy almond topping. Elegant yet simple, it’s perfect for both casual and special occasions.

Ingredients

3 small apples, peeled, cored, and thinly sliced

1 pinch fine table salt

3 large eggs, separated

70 g (⅓ cup) brown sugar

90 ml (⅓ cup) canola or neutral cooking oil

90 ml (⅓ cup) heavy cream (or thickened cream)

200 g (2 cups) almond meal/almond flour

1 tsp ground cinnamon

Flaked almonds, for topping

Demerara sugar (or raw sugar), for topping, optional

Instructions

  1. Preheat oven to 160°C/325°F. Line the bottom of a 22cm/9-inch springform pan with baking paper and grease the sides.
  2. Peel, core, and thinly slice the apples. Set aside.
  3. Separate eggs. Place yolks in one bowl and whites in another clean bowl.
  4. Add a pinch of salt to the whites and whisk until stiff peaks form.
  5. In the yolk bowl, whisk with brown sugar until frothy and light. Mix in oil, cream, almond meal, and cinnamon.
  6. Gently fold in the whipped egg whites with a spatula until smooth and airy.
  7. Pour one-third of the batter into the pan, layer with apple slices, then repeat, finishing with apples on top.
  8. Sprinkle flaked almonds and optional demerara sugar on top.
  9. Bake for 45–50 minutes until golden and a toothpick inserted in the center comes out clean.
  10. Cool completely in the pan before removing. Dust with powdered sugar before serving, if desired.

Notes

Swap apples with pears for a softer, sweeter version.

Add nutmeg, cardamom, or vanilla extract for extra flavor.

Drizzle honey over the cake before serving for indulgence.

The cake is naturally gluten-free due to almond meal.

For dairy-free, use plant-based cream instead of heavy cream.

The cake freezes well—wrap slices individually and thaw before serving.

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