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Welcome to a delightful blend of flavors and textures, where nutritious meets delicious. We invite you to indulge in our Flourless Apple and Almond Cake – a guilt-free treat that will have your taste buds dancing.
This apple and almond cake recipe is a perfect embodiment of the phrase “less is more.” We’ve ditched the traditional flour, and instead, we’re using ground almonds as our base. Almonds, as you may know, are a nutritional powerhouse. They’re rich in healthy fats, vitamin E, protein, and fiber, making our cake not just delicious but also nutrient-dense.
Then, we’ve got our apples – the star of the show. Not only do apples bring a sweet-tart flavor that complements the almonds perfectly, but they also add a moist, almost creamy texture to our cake. Plus, apples are a great source of dietary fiber and vitamin C.
Sweetening the deal is agave nectar, a natural sweetener that has a lower glycemic index than sugar, making it a healthier option. It brings a delicate sweetness that doesn’t overpower but rather enhances the natural flavors of the almonds and apples.
The beauty of this recipe lies not just in its simplicity but also in its versatility. It’s suitable for those following a gluten-free diet and can easily be made vegan by substituting eggs.
Whether you’re looking for a dessert to impress your guests, a sweet addition to your brunch table, or a treat to satisfy your sweet tooth without derailing your health goals, this Flourless Apple and Almond Cake is the answer. It’s a celebration of wholesome ingredients coming together to create a harmonious fusion of flavors and textures.
So, are you ready to delve into this delicious adventure? Let’s get started.
- 2 cups of ground almonds (also known as almond meal)
- 1 teaspoon of baking powder (make sure it's gluten-free if you're following a gluten-free diet)
- 1/4 teaspoon of salt
- 1 teaspoon of cinnamon
- 4 large eggs
- 1/2 cup of agave nectar
- 1 teaspoon of pure vanilla extract
- 2 large apples (preferably a tart variety like Granny Smith), peeled and coarsely grated
- Zest and juice of one lemon
For the Topping:
- 2 tablespoons of agave nectar
- Sliced almonds for garnish
Step 1: Prepare Your Pan and Preheat the Oven Start by greasing a 9-inch springform pan, and line the bottom with parchment paper. This will make it easier to remove the cake after baking. Preheat your oven to 350°F (175°C).
Step 2: Mix Dry Ingredients In a medium-sized bowl, combine the ground almonds, baking powder, salt, and cinnamon. Stir until they're evenly mixed.
Step 3: Beat the Eggs In a separate, larger bowl, beat the eggs until they're light and frothy. You can do this by hand with a whisk or use an electric mixer.
Step 4: Add Sweetener and Vanilla Pour the agave nectar and vanilla extract into the beaten eggs, continuing to beat until they're well incorporated.
Step 5: Combine Dry and Wet Ingredients Gradually add the dry ingredients to the wet ingredients, stirring gently after each addition. You want to maintain as much of the air in the beaten eggs as possible, so avoid vigorous mixing.
Step 6: Prepare the Apples Peel and grate the apples. Add the lemon zest and juice to the grated apples. This will keep the apples from browning and add a tangy flavor to balance the sweetness.
Step 7: Add the Apples to the Batter Fold the grated apples into the cake batter, making sure they're evenly distributed throughout.
Step 8: Bake the Cake Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 40-45 minutes. The cake is done when it's golden brown on top and a toothpick inserted into the center comes out clean.
Step 9: Prepare the Topping While the cake is baking, prepare the topping. Heat the 2 tablespoons of agave nectar in a small saucepan over low heat until it becomes slightly thicker. Remove from heat.
Step 10: Top the Cake Once the cake is done and slightly cooled, brush the top with the warmed agave nectar and sprinkle with sliced almonds.
Step 11: Serve and Enjoy! Let the cake cool completely before removing it from the pan. Slice it up and enjoy a piece of this delicious, flourless apple and almond cake!
If you want to make this recipe vegan, you can replace the eggs with a vegan egg substitute. For example, you could use flax eggs (1 flax egg = 1 tablespoon ground flaxseed + 2.5 tablespoons water).
This Flourless Apple and Almond Cake is a versatile dessert that’s a perfect ending to nearly any meal. Here are some serving suggestions:
- Enjoy with a cup of tea or coffee: The sweet and nutty flavors of the cake pair perfectly with a hot beverage. Consider serving slices of the cake with a pot of your favorite herbal tea or a freshly brewed coffee for a delightful afternoon treat.
- Serve with a dollop of cream: A spoonful of lightly whipped cream or a scoop of vanilla ice cream can make this dessert even more indulgent. If you’re vegan, opt for dairy-free ice cream or coconut cream.
- Top with fresh fruit: Fresh berries, such as raspberries or blackberries, provide a lovely contrast to the sweet, nutty flavors of the cake. You can also use sliced fresh apples for a double-apple experience!
- Drizzle with honey or maple syrup: If you want to add an extra touch of sweetness, consider drizzling a bit of honey or maple syrup over the cake just before serving.
- Pair with dessert wine: If you’re serving this cake as a dessert for a special dinner, pair it with a dessert wine like a late harvest Riesling or Moscato d’Asti.
Remember, the cake is quite rich due to the almonds, so it’s best to cut it into small, thin slices. Enjoy!
Storing this Flourless Apple and Almond Cake is easy and allows you to enjoy this delicious treat for a few days after baking. Here are the storage instructions:
Room Temperature: Once the cake has cooled completely, it can be kept at room temperature for about 1-2 days. Make sure to cover it tightly with cling film or store it in an airtight container to keep it from drying out.
Refrigerator: For longer storage, you can refrigerate the cake. Again, ensure it’s well covered or in an airtight container to prevent it from absorbing odors from the fridge. The cake will keep for about 5-7 days in the fridge.
Freezer: If you want to make the cake ahead or have leftovers, this cake freezes well. Wrap individual slices or the whole cake in cling film, then put in a freezer bag or container. The cake can be frozen for up to 3 months. To defrost, leave it in the fridge overnight or at room temperature for a few hours.
Remember, always let the cake cool completely before storing it. Storing a warm cake can lead to condensation, which may make the cake soggy. Enjoy the cake within the storage periods for the best taste and texture.
This Flourless Apple and Almond Cake is not just delicious but also packed with health benefits.
- High in Fiber: Both apples and almonds are high in dietary fiber, which aids in digestion and helps to keep you feeling full for longer.
- Nutrient-Rich: Almonds are a great source of healthy fats, protein, and vitamins such as vitamin E and B vitamins. They also provide minerals like magnesium, calcium, and iron.
- Low-Glycemic Index: Agave nectar has a lower glycemic index than many other sweeteners, which means it won’t cause a rapid spike in blood sugar levels. However, it should still be consumed in moderation.
- Gluten-Free: For those with celiac disease or a sensitivity to gluten, this flourless cake is a fantastic dessert option.
- Heart Health: The monounsaturated fats in almonds can have a beneficial effect on heart health when consumed in moderation.
Our Flourless Apple and Almond Cake is the epitome of a guilt-free dessert, one that marries flavor, texture, and nutrition. The natural sweetness of the apples, the rich nuttiness of the almonds, and the gentle hum of sweetness from the agave nectar all come together in this simple yet sublime cake.
Whether you’re following a gluten-free lifestyle, trying to cut back on refined sugars, or simply enjoy baking with wholesome ingredients, this recipe is a win-win. Enjoy a slice of this cake as a delicious ending to any meal or as a sweet treat with your afternoon tea. Happy baking!