by colombedujour
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Photo by Sarah Shatz
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2
granny smith apples
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juice of one lemon
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3/4 cups
maple sugar(you may substitute cane sugar or muscovado is great)
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6 ounces
butter
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3
organic eggs
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1 1/3 cup
ground almonds
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1 teaspoon
baking powder
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2 tablespoons
Rum, Brandy or Calvados
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Confectioner's sugar for dusting
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preheat oven at 300 F. Butter an 8 inch spring form cake pan with a removeable base.
Ask the hotline about this step!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.
Ask the hotline about this step!Slice the remaining apple quarters more thickly into cubes. In another bowl, toss with a splash of lemon juice. Sprinkle with 1 Tablespoon maple sugar and set aside for 10 minutes.
Ask the hotline about this step!Cream the butter and remaining 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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Hi Carlynn, if you click the small gray printer icon to the left of the recipe photos (it's right under the "like" and "tweet" buttons), you'll get just the recipe to print. Don't use the print button on your actual browser, it will always print everything viewable on the site.
this recipe didn't work for me. followed exactly. i took it out when the tester came out clean after allotted time, but it was mushy inside. don't know why. also, it didn't look anywhere near as pretty as the one pictured! like another person commented, the apples in the middle sunk leaving the top plain. i'll try one more time but not sure what i could do different!
No flour? I'm making this cake for Passover ... if not sooner! Thanks for posting. Was this cake really entered in the soup category? I guess if it wasn't baked ...
I made this for the 2nd time for a dinner party this past weekend. Since my mixer has only one bowl, I beat the egg whites first (A little salt helps them stiffen up.), put them into another bowl, and then creamed the butter and sugar in the mixer. Also, for some reason, the apple slices on the top mostly baked into the cake. They didn't do that the first time I made it, and I suspect that my slices were a little too thin. But I love this cake! And can't wait to make it again.
I am not sure what this apple cake is doing in the soup contest but I never noticed it before and it sounds amazing.
I made this cake today with hazelnuts instead of almonds, because I am slightly allergic to almonds. It was fantastic! Also, instead of Granny Smiths I used Braeburn Apples, and added an extra tablespoon (and splash or so) of rum. It's lovely to eat a flourless cake that is not a chocolate flourless cake! It was very special.
is it possible to use something other than almonds for this recipe?
I was disappointed with this recipe. The promise of apples, rum, and maple sugar was very enticing, but the cake turned out to be a waste of time and ingredients.
It looks and smells great, but the apples, rum and maple flavors are all lost in the butter and almonds. It's a rich, crumbly cake, but muted in flavor, and not sweet - kind of like a rich almond bread. Maybe if the amount of butter was reduced, and the apples and maple sugar increased this would be better.
pretty AND delicious looking!!
I think I am going to have to vote for this one for 2 reasons. One, the apple decoration looks like a sun, and I live in sunny Arizona (and we have some nice apple farmers, too.) Two, I like the word "boozy." And I like to eat boozy desserts even better than I like the word "boozy."
This is an amazing cake...even better that it has no sugar and no flour for those of us who cannot or do not want to consume either! I vote for this one.
Stephanie is the Head Recipe Tester of Food52.
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Grinding almonds. It's loud, but worth it.
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While Merrill's grinding, Amanda starts showing off peeling apples. Admittedly, pretty impressive. It was longer than she is!
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The ground almonds. When Merrill tested this recipe on her own (a tough job...) she used blanched almonds, and reported that they both worked beautifully.
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We found maple sugar in the organic section of a local grocery store.
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Merrill's sweater is the color of the apples! On purpose? Maybe...
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The cake has apples in the batter, and on top.
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After creaming together the butter and sugar, and adding the egg yolks, ground almonds, and baking powder, we put the mixture in a mixing bowl.
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Then, we beat the egg white just until they were stiff.
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Folding egg whites into batter ensures that all the air you (or your mixer) so carefully put into them stays in.
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And the rum, perhaps the most important part.
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Ready for the oven.
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I tried to print this recipe and ended up with 20 pages of graphics from the site. But I don't want to bring my computer into the kitchen! Is there not a function to print a one-page recipe?