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Apple almond cake with sliced apple and almond flour layer
Cinnamon and almond apple cake recipe

Spanish Style Apple & Almond Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The use of almond flour is widespread in Spanish confectionery (e.g. Tarta de Santiago), partly for the gluten-free texture, partly for the rich oil content. The moisture of the apple and the oils of the almond together result in an extremely juicy cake that is hard to dry out. This is not a sponge, but a heavier, buttery batter.
🕒 Prep Time 25 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Spanish (Galician influence)

Ingredients

Equipment Needed

  • Cake tin (springform).
  • Electric whisk.
  • Silicone spatula.
  • Apple peeler.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Preheat the oven to 175°C. Line the tin. Beat the soft butter with the sugar until foamy (approx. 5 minutes) and pale.

Tip: The sugar crystals cut the butter, trapping tiny air bubbles in the fat. This gives the cake its lightness.
2 ✓

Add the eggs one by one, mixing thoroughly.

Tip: If you add them all at once, the emulsion might break (become curdled) because the water content of the egg cannot mix with the fat.
3 ✓

Mix the dry ingredients (two types of flour, baking powder, cinnamon, salt), and fold into the buttery mass alternately with the milk.

Tip: Almond flour does not contain gluten, so it doesn't toughen the dough, but its high oil content keeps it moist.
4 ✓

Peel the apples, cut into wedges or cubes. Pour the batter into the tin, and press the apple into the top. Sprinkle with the flaked almonds.

Tip: The apple loses water during baking, which the almond flour absorbs, concentrating the flavours.
5 ✓

Bake for approx. 50 minutes. Cover with foil halfway through.

Tip: Due to the proteins and sugars in the almond, the cake browns sooner than a plain sponge.

Recipe FAQ

Can I substitute almond flour with ground almonds?
Yes, but almond flour is finer and drier, whilst home-ground almonds are oilier, which can make the dough heavier.
Why does the apple sink?
This is natural with this batter, as the apple is heavy. If the batter is denser (more flour), it holds it better.

Ingredients

  • 150 g Almond flour (finely ground)
  • 100 g Plain flour
  • 120 g Butter (room temperature)
  • 120 g Granulated sugar
  • 3 pcs Eggs (Medium)
  • 100 ml Milk
  • 10 g Baking powder
  • 4 pcs Apples (tart, e.g. Granny Smith)
  • 1 tsp Cinnamon
  • 30 g Flaked almonds (for sprinkling)
  • 1 pinch Salt