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Almond apple cake with apple roses
5 from 119 votes

Almond apple cake with apple roses

This Almond Apple Cake features tender almond and arrowroot flours forming a moist crumb, enriched with coconut oil, eggs, and honey. The cake is topped with delicate apple roses made from thinly sliced apples softened briefly in lemon water to become pliable for shaping. The result is a visually appealing dessert combining nutty almond flavor with subtly sweet apple and vanilla accents. A light honey glaze adds a gentle shine and enhanced sweetness.

Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
Servings: 8
Calories: 321 kcal
Course: Dessert, Cake
Cuisine: Israeli

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

    Cup of Yum
  1. To prepare apple roses: In a medium-sized saucepan, bring water and lemon juice to a boil.
  2. 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.
  3. 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.
  4. To make cake: Preheat oven to 325F (160C). Grease and line a round cake pan with a removable bottom with parchment.
  5. In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours and salt.
  6. Separate the eggs, placing the whites in a medium-sized bowl. Set aside.
  7. 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.
  8. Using a mixer, beat egg whites until they form soft peaks.
  9. 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.
  10. 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.
  11. 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.
  12. Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 321

% 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.