It’s definitely the season for apples. I knew that I wanted to serve some sort of an apple dessert last night, but as much as I like a good slice of apple pie, I’m not much of a pie maker. When it comes to planning a dessert it’s one of the last things that I think of. Feeling somewhat uninspired I turned to Food 52 for some apple ideas and the first cake that came up on my search was exactly what I was looking for.
What I love about this cake is that it is the perfect combination of apples and ground almonds. You can make it ahead of time and reheat it a few minutes before serving and although it’s great on its own, I strongly advise you to top it with a scoop of vanilla ice cream. You won’t have any leftovers!
Autumn Apple Cake
2 granny smith apples
juice of one lemon
3/4 cups maple sugar(you may substitute cane or dark brown sugar-I used dark brown)
6 ounces butter
3 organic eggs , separated
1 1/3 cup ground almonds
1 teaspoon baking powder
2 tablespoons Rum, Brandy or Calvados
Confectioner’s sugar for dusting
Preheat oven at 300 F. Butter an 8″ or 9″ inch spring form cake pan with a removeable base. I used a 9″.
Peel, quarter and core the apples. Cut 2 of the quarters into thin slices, toss in a bowl with a splash of lemon juice and set aside.
Slice the remaining apple quarters more thickly into cubes. In another bowl, toss with a splash of lemon juice. Sprinkle with 1 tablespoon maple syrup or sugar and set aside for 10 minutes.
Cream the butter and remaining syrup or sugar together until light and fluffy. Beat in the egg yolks and then incorporate the ground almonds and baking powder, working the mixture as little as possible to keep it light. Transfer the mixture to a large bowl.
In another bowl, beat the egg whites until stiff. Fold half into the cake mixture and then fold in the remainder. Add the rum, and any juice given out by the thicker chunks of apple. Gently fold the chunks into the mixture.
Transfer to the prepared cake pan and smooth the surface.
Drain the reserved finely sliced apple and arrange on top of the cake, fanning out the apple slices in a circle. Bake in the oven for 1 hour and 15 minutes, or until golden and a skewer comes out clean.
Run a knife around the edge of the cake and leave it to cool for several hours before serving. If you’d like to serve it warm you may reheat it. It keeps well in a covered container and can be reheated to serve warm later. Dust the cake with confectioner’s sugar and serve with whipped cream or ice cream. Serves: 6-8