5 from 24 votes
Almond Cardamom Apple Layer Cake
The Almond Cardamom Apple Layer Cake is a spiced, multi-layered dessert featuring cubes of slow-cooked apples folded into a batter flavored with cardamom and orange peel. The almond flakes on top add a delicate crunch, and the accompanying cardamom whipped cream enhances the cake's warm, fragrant profile, delivering a tender and aromatic treat.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
16
Calories:
454 kcal
Course:
Dessert
Ingredients
- 4 apple peeled and cut into small cubes
- 100 water 0.4 cup
- 375 g caster sugar superfine sugar, divided (13.2oz)
- 375 g butter room temperature (13.2oz, unsalted
- 5 egg free-range
- 385 g self-raising flour (13.5oz)
- 1 tsp baking powder
- Pinch salt pf
- 1.5 tsp ground cardamom
- 0.5 tsp orange peel ground, dried
- 25 g almond flakes 1 oz
For the cardamom whipped cream
- 250 ml whipping cream (1 cup)
- 1 tbsp icing sugar
- cardamom ground, large pinch
Instructions
- Preheat the oven to fan assisted 150C / 170C/ 340F / gas 3 and lightly oil 3 lined 20cm round cake tins.
- Add the apples along with the water and 50g of the caster sugar in a pan over medium heat and cook for about 15 mins till the apples have almost turned into a puree. Set aside and let cool.
- Add butter and remaining sugar in a bowl, and cream with an electric handheld mixer until light and fluffy.
- Then beat in the eggs one at a time, making sure to beat the mixture well after each addition before beating in the almost pureed apple.
- Mix together the flour, baking powder, salt, cardamom, and orange peel in a large bowl and then fold in the wet ingredients.
- Divide the mix equally among the 3 prepared tins, sprinkle the almonds on top of one of the cakes and bake in the hot oven for 30 mins or until a skewer inserted into the cake comes out clean.
- Leave the cakes to cool in the tins for 10 mins, then transferring them to a cooling rack to cool completely.
- Make the whipped cream by mixing the cream, sugar and cardamom together in a large bowl and whipping till the cream forms soft peaks.
- Spread half the whipped cream on the top of a plain topped cake, place the second plain topped cake on top and cover with the remaining whipped cream. Then top with the almond covered cake, sprinkle on some icing sugar, slice and serve.
Cup of Yum
Nutrition Information
Calories
454kcal
(23%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
122mg
(41%)
Sodium
35mg
(1%)
Potassium
151mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
915IU
(18%)
Vitamin C
2.2mg
(2%)
Calcium
52mg
(5%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 454
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 122mg | 41% |
| Sodium | 35mg | 1% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.