Almond apple cake with apple roses
User Reviews
5
Almond apple cake with apple roses
Description
The Almond Apple Cake with Apple Roses begins with preparing thin apple slices by boiling them briefly in water with lemon juice, making them flexible for rolling into rose shapes without breaking. The cake batter blends almond flour, arrowroot flour, eggs separated and whipped for texture, coconut oil, honey, and vanilla, with apple juice from the boiled apples incorporated for moisture and flavor. Once the batter is in a greased pan, the apple roses are arranged on top artistically before baking at a moderate temperature.
This cake combines a moist, nutty crumb with tender baked apples arranged as roses, lending visual interest and a fresh fruit note. The apple roses provide gentle texture contrasts, while the honey glaze, applied after baking, adds subtle sweetness and a glossy finish. It is suited for special occasions or an elegant dessert.
For best results, do not overboil the apple slices to avoid mushiness. Cool the apple cooking liquid for use in the batter as it adds flavor and moisture. The cake bakes in a 6 or 9-inch pan lined with parchment for easy removal.
Ingredients
For apple roses:
- 4-6 apple halved and cored (Gala, Red Delicious or Cosmic Crisp would all work, of your choice
- 3 cups water
- 4 tsps lemon juice
For one 6 or 9-inch round cake:
- ⅓ cup coconut oil
- 1 ¾ cup almond flour
- ¼ cup arrowroot flour
- ¼ teaspoon salt
- 3 egg room temperature, large
- ½ cup apple juice liquid remaining from boiling the apple roses
- 2 tbsps honey
- 2 tsps vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon baking soda
- honey for glazing, diluted in warm water, or sugar-free jam diluted in warm water
Instructions
- To prepare apple roses: In a medium-sized saucepan, bring water and lemon juice to a boil.
- Remove core and seeds from apples and slice apples in half, and then slice them very thinly into half-moons (you can use a mandoline for this if you are unsure of the thinness of your slices). Place apple slices into water, allow to boil again, and let boil for an additional minute or two, just until apple slices are pliable and can be bent without snapping. Do not overboil – this will result in mushy slices that break apart when you attempt to roll them.
- Pour the liquid in which the apples cooked into a bowl, reserving it for later. Place apple slices in ice-cold water and set aside.
- To make cake: Preheat oven to 325F (160C). Grease and line a round cake pan with a removable bottom with parchment.
- In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours and salt.
- Separate the eggs, placing the whites in a medium-sized bowl. Set aside.
- Combine yolks in another bowl with melted coconut oil, vanilla, lemon juice, honey and ½ cup of liquid remaining from cooking the apples. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth without any lumps.
- Using a mixer, beat egg whites until they form soft peaks.
- Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
- Pour batter into prepared 6-inch baking dish for a tall, single-layer cake, or a 9-inch baking dish for a shallower cake with a larger diameter.
- To assemble apple roses: Starting with a thin small slice of apple, roll it into the shape of a rose. Then add another slice around it, and another one. Use as many slices as you like to assemble each rose, starting from one for very small roses, to five or six for very large ones. Place each rose into the top of the cake, pressing it into the batter to secure. Continue until cake is completely covered in apple roses.
- Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
- Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge, remove outside ring and transfer cake onto a cake stand.
- Brush top and sides of cake with the honey-water or jam-water mixture, to add more sweetness and to allow the roses to sparkle as though dewy. Let cool completely before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 170mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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