Almond Apple Cake 


With a fine, spongy almond crumb and the delicate sweetness of honey, this almond apple cake with apple roses.

INGREDIENTS Apples  Water Lemon juice Coconut oil Almond flour Arrowroot flour Salt Eggs  Apple liquid Honey Vanilla extract Lemon juice Baking soda Honey 


To prepare apple roses: Remove core and seeds from apples and slice apples in half, and then slice them very thinly into half-moons. Place apple slices into water, allow to boil just until apple slices are pliable and can be bent without snapping. 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.


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.


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.


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.

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