Apple Almond Cake
Ingredients
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nonstick cooking spray
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¼ cup blanched, slivered almonds
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1 tablespoon sugar
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¼ teaspoon ground cinnamon
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1 Granny Smith apple
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1½ cups almond flour
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1 teaspoon ground cinnamon
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake setting using the button below.
June Oven
Cut a parchment circle
Fold a sheet of parchment that is larger than your round pan in half like a book, then fold it in half again from top to bottom. Keeping the folded sides together, fold the rectangle into a triangle. Repeat to make a thinner triangle, keeping the folded sides together again. You should have a long wedge shape, similar to a tie. Invert your pan, then take the point of the triangle and hold it in the center of the pan. Cut the parchment at the outside edge of the pan. Unfold the paper to reveal the parchment circle.
parchment paper
kitchen shears
round baking pan
Grease the pan
Coat the interior of the pan with nonstick cooking spray or butter. Place the parchment circle in the base of the pan. Lightly grease the paper with spray or butter. Set the pan aside.
nonstick cooking spray
parchment circle
Make the topping
Combine the slivered almonds, sugar and cinnamon in a small bowl and stir until evenly mixed. Set the topping aside.
¼ cup blanched, slivered almonds
1 tablespoon sugar
small bowl
measuring cups
measuring spoons
spatula
¼ teaspoon ground cinnamon
Peel, core and grate the apple
Use a vegetable peeler or paring knife to peel the apple. Discard the peel. Place the base of an apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple. Using the large holes on a box grater, grate the apple pieces. You should have about ¾ cup. You can julienne the apple instead of grating it.
1 Granny Smith apple
vegetable peeler
grater
chopping board
knife
Combine the dry ingredients
In a large bowl, whisk the almond flour, cinnamon, ginger, cardamom and salt together.
1½ cups almond flour
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¾ teaspoon salt
large bowl
whisk
Combine the wet ingredients
In a medium bowl, mix the egg yolks, honey and oil until combined.
3 large egg yolks
¼ cup honey
2 tablespoons canola oil
liquid measuring cup
Mix the wet and dry ingredients
Add the wet ingredients into the dry ingredients. Stir in the grated apple and set aside.
Whip the egg whites
In a medium bowl with a hand-held mixer, or a stand mixer, beat the egg whites until stiff peaks form.
3 large egg whites
hand mixer
Add whipped whites
With a spatula, gently fold ⅓ of the egg whites into the batter, rotating the bowl as you fold. Add the remaining whites to the cake batter and fold them in, working gently but quickly. Continue to fold and turn the bowl until the whites are fully incorporated into the batter.
Pour the cake batter into the pan
Scrape the cake batter into the greased pan with the spatula and smooth the top. Tap the pan gently on the counter to break any large air bubbles.
Add the topping
Sprinkle the topping evenly over the cake batter.
almond topping
Bake the cake
Transfer the cake to the middle shelf of the June Oven. Bake for 30 minutes, or until a toothpick comes out clean when inserted in the center. June will notify you when your cake is ready.
Cool the cake
Remove the cake from the June Oven and let it cool completely in the pan.
cooling rack
Serve
Once cool, unmold the cake and remove the parchment paper. Transfer it to a cake plate or platter before serving.