Nigella Apple and Almond Cake is made with tart apples, ground almonds, and flaked almonds, combined with fresh lemon juice and eggs. This recipe takes 1 hour and 10 minutes and serves 8 people.
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🧡 Why You’ll Love This Apple and Almond Cake Recipe:
- Deliciously Savory: Juicy chicken and mushrooms combine for a rich, umami flavor that’s deeply satisfying.
- Impressive Presentation: Looks as good as it tastes, ideal for special dinners or gatherings.
- Creamy Comfort: A smooth, creamy sauce makes every bite comforting and indulgent.
❓ What Is Nigella Apple and Almond Cake?
Nigella Apple and Almond Cake is a moist cake made with apple puree, ground almonds, eggs, and a touch of lemon juice. It’s topped with flaked almonds and dusted with icing sugar for a light finish.
🍎 Nigella Apple And Almond Cake Ingredients
For the apple puree
- 3 tart eating apples (such as Braeburns)
- 1 tablespoon fresh lemon juice
- 2 teaspoons caster sugar
For the cake
- 1 splash of vegetable oil to grease tin
- 8 large eggs
- 325 grams ground almonds
- 275 grams caster sugar
- 1 tablespoon fresh lemon juice
- 50 grams flaked almonds
To decorate
- 1 teaspoon icing sugar
🥮 How To Make Nigella Apple And Almond Cake
- Peel, core, and roughly chop the apples. Cook them in a saucepan with lemon juice and sugar over medium heat until bubbling. Cover and simmer on low for about 10 minutes, or until you can mash them into a rough puree. Let it cool to yield about 285g (1 generous cup) of puree.
- Set your oven to the Gas mark 4/180ºC/160ºC Fan/350ºF. Oil a 25cm (10-inch) springform tin with almond or neutral vegetable oil, then line the bottom with baking parchment.
- Blend the cooled apple puree with eggs, ground almonds, caster sugar, and 1 tablespoon (or a generous squeeze) of lemon juice until smooth.
- Pour the mixture into the prepared tin, smoothing the top with a rubber spatula. Sprinkle flaked almonds on top. Bake for 45 minutes, checking after 35 minutes as baking times may vary.
- Once baked, let the cake cool slightly on a wire rack before removing it from the tin.
- Dust with icing sugar using a fine sieve for a light finish. Serve slightly warm or at room temperature.
💭 Recipe Tips
- Check Early: Start checking the cake after 35 minutes of baking, as ovens vary.
- Cool Before Serving: Let the cake cool slightly before removing it from the tin.
- Dust Lightly: Use a fine sieve to dust with icing sugar for a delicate finish.
🍨 What To Serve With Apple and Almond Cake?
Serve Apple and Almond Cake with Semolina Pudding,Panna Cotta,Chocolate Pots,Lemon Mousse, Mascarpone Icing, Lemon Posset,Coffee Ice Cream, Poinsettia Cocktail.
🎚 How To Store Leftovers Apple and Almond Cake
- In the Fridge: Store leftovers apple and almond cake in an airtight container for 5 days.
- In the Freezer: Store leftovers apple and almond cake in an airtight container for 3 months.
🥵How To Reheat Leftovers Apple and Almond Cake
- In the Oven: Reheat leftovers apple and almond cake for 5 minutes at 320ºF.
- In the Microwave: Heat leftovers apple and almond cake on high for 20-30 seconds.
- In the Air-Fryer: Reheat leftovers apple and almond cake for 2 minutes at 320ºF.
FAQ’S:
What Kind Of Apples Should I Use For This Cake?
Use tart eating apples, such as Braeburns, for this cake. Tart apples balance the sweetness and add a nice flavor to the apple puree.
What Should I Do If The Apple Puree Is Too Thick?
If the apple puree is too thick, you can thin it out by adding a small amount of water or apple juice. Blend the mixture again until you achieve a smoother consistency.
How Do I Prevent Apple and Almond Cake From Sticking To The Parchment Paper?
To prevent the cake from sticking, ensure that you grease both the tin and the parchment paper lightly. Additionally, line the tin with a round of parchment paper and grease it again to make removal easier.
How Can I Make Apple and Almond Cake Less Sweet?
To reduce the sweetness of the cake, decrease the amount of caster sugar in the batter. You can also use less sugar when making the apple puree. Adjusting these ingredients will make the cake less sweet while still retaining its flavor.
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Nigella Apple And Almond Cake Nutrition Fact
- Calories: 118cals
- Total Fat: 1.8g
- Saturated Fat: 0.4g
- Total Carbs: 21g
- Net Carbs: 18g
- Dietary Fiber: 3g
- Total Sugars: 12g
Nigella Apple and Almond Cake
Description
Nigella Apple and Almond Cake is made with tart apples, ground almonds, and flaked almonds, combined with fresh lemon juice and eggs. This recipe takes 1 hour and 20 minutes and serves 8 people.
Ingredients
For the apple puree
For the cake
To decorate
Instructions
- Peel, core, and roughly chop the apples. Cook them in a saucepan with lemon juice and sugar over medium heat until bubbling. Cover and simmer on low for about 10 minutes, or until you can mash them into a rough puree. Let it cool to yield about 285g (1 generous cup) of puree.
- Set your oven to the Gas mark 4/180ºC/160ºC Fan/350ºF. Oil a 25cm (10-inch) springform tin with almond or neutral vegetable oil, then line the bottom with baking parchment.
- Blend the cooled apple puree with eggs, ground almonds, caster sugar, and 1 tablespoon (or a generous squeeze) of lemon juice until smooth.
- Pour the mixture into the prepared tin, smoothing the top with a rubber spatula. Sprinkle flaked almonds on top. Bake for 45 minutes, checking after 35 minutes as baking times may vary.
- Once baked, let the cake cool slightly on a wire rack before removing it from the tin.
- Dust with icing sugar using a fine sieve for a light finish. Serve slightly warm or at room temperature.
Notes
- Check Early: Start checking the cake after 35 minutes of baking, as ovens vary.
Cool Before Serving: Let the cake cool slightly before removing it from the tin.
Dust Lightly: Use a fine sieve to dust with icing sugar for a delicate finish.