Caramelized Apple Almond Cake With Ginger | Cook for Your Life

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Caramelized Apple Almond Cake With Ginger

Name: Caramelized Apple Almond Cake With Ginger
Prep time: 25
Cook time: 70

5 out of 5 stars (based on 11 reviews)

25 min prep

70 min total

8 servings

This moist apple almond cake is almost flourless and is super easy to make gluten-free. Golden, and studded with caramelized sautéed apples, the cake will puff up around the fruit as it bakes, but will...

Ingredients

3 medium Pink Lady apples, peeled, cored, and each cut into 6 wedges (see Chef Tips)

¾ cup brown caster sugar, divided

4 oz unsalted sweet butter, and,

1 tablespoon unsalted sweet butter

3 large eggs, separated

¼ cup strained Greek yogurt

½ teaspoon vanilla extract

1 tablespoon freshly grated ginger root

1 tablespoon whole wheat pastry flour (to make gluten-free, see Chef Tips)

1½ cups almond flour

Pinch of cream of tartar

Orange Blossom honey for drizzling (optional)

2 tablespoons toasted sliced almonds (optional)

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Nutrition Facts

Calories

395 cals

Fat

27 g

Saturated Fat

10 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

33 g

Sugar

26 g

Fiber

4 g

Protein

9 g

Sodium

34 mg

Directions

Preheat the oven to 350F. Grease an 8” cake tin and line with parchment paper. Set aside.
Toss the apple pieces in 1 tablespoon of the sugar. Melt 1 tablespoon of butter in a heavy skillet. Carefully sauté the apples until they soften and start to look golden and caramelized. Don’t let them get too dark or too soft. Set aside.
Cream the butter and the remaining sugar together until light and creamy. Beat in the yogurt, the grated ginger and the vanilla essence.
Beat in the egg yolks little by little until they are blended with the butter mixture. Don’t worry if it curdles. Sift in the flour and mix well. Gradually beat in the almond flour.
Put a pinch of cream of tartar into the egg whites and beat until they form soft peaks. Fold a spoonful into the cake batter to break it up then gently fold in the rest of the egg whites with a spatula.
Gently tip the batter into the prepared pan and gently push the apples into it in a circle, with the pieces pointing towards the center. Don’t crowd them. Then, make a second circle inside the first. Put any leftovers in the center.
Bake in the center of the oven for 45 minutes until puffy, golden, and a toothpick comes out clean. Place tin on a rack. Drizzle honey, if desired, onto the cake while it’s still warm. Leave to cool in the tin. Before serving, remove the cake from the tin, and gently peel off the paper. Place on a serving plate and sprinkle with toasted almonds, if desired.

Chef Tips

To make the cake gluten-free, substitute 1 tablespoon cornstarch for the wholewheat flour.

This recipe can be made for Passover with potato flour instead of wholewheat and with Passover vanilla.

Typically, 3-4 medium size apples weigh 1 pound. A 3 lb bag can be a nice way to go for value, and because the apples are smaller. If using the larger fruits, use 1½ -2 apples per cake, and cut them into 8 pieces. If Pink Lady apples are not available, try Braeburn or Honey Crisp apples. For a sweeter cake, use Golden Delicious apples.

Any grater can be used for the ginger, but a microplane is easiest.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society