Classic Apple Cake with almond paste

This apple cake is a classic. I got this recipe from my mom many years ago, she found it in a Norwegian magazine.
I made a minor change to the original recipe by adding lemon juice to the cake batter and I added almond paste to the cake batter.

I love how the crunchy almond paste compliments the apples and vanilla sponge cake! After baking, Mom would glaze the cake by spreading warm apricot jam on top, giving the cake a beautiful shine. However, I prefer dusting the cake with confectioners’sugar and serving it with vanilla cream or ice cream.

Classic apple cake with almond paste

APPLES

• 4 LARGE APPLES, I USE PINK LADY OR GOLDEN APPLES
• JUICE FROM 1/2 LEMON
• 1 TABLESPOON GROUND CINNAMON
• 5 TABLESPOONS (65 G) SUPERFINE OR GRANULATED SUGAR

ALMOND PASTE: OPTIONAL

• 175 G GROUNDED ALMONDS
• 110 G CONFECTIONERS’ SUGAR
• 1 EGG WHITE
• ⅛ CUP (30 ML) HEAVY WHIPPING CREAM
• 1 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT

CAKE:

• 3 LARGE EGGS
• 125 G GRANULATED SUGAR
• JUICE FROM HALF A LEMON
• 195 G ALL-PURPOSE FLOUR
• 1 TABLESPOON BAKING POWDER
• 1 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT
• 200 ML CREME FRAISE

TOPPING:

• CONFECTIONERS’ SUGAR FOR DUSTING
• WARM APRICOT JAM (OPTIONAL)

preparation

• 1 Preheat oven to 350F°/180 C°
• Grease and line an 8-inch springform pan with parchment paper, and set aside.

FOR THE APPLES

• Peel, core and slice the apples into 1-inch slices.
• Toss with cinnamon, sugar, and lemon juice. Set aside.

FOR THE ALMOND PASTE, OPTIONAL

• In a bowl blend together ground almonds , confection sugar, egg white, heavy cream and vanilla, and set aside.

FOR THE CAKE:

•  In a medium bowl, sift the flour and baking powder, twice; set aside.
•  In a bowl of a standing mixer fitted with whisk attachment, beat the eggs and the sugar for 5 minutes.
• Add lemon juice and vanilla and beat for 2 minutes more.
• The batter should be very thick, and when the whisk is lifted, the batter should ribbon back into the batter in the bowl.
• Remove the bowl from the standing mixer, and add the creme fraise, combine using a silicon spatula.
• Sift half the flour mixture over the batter and gently combine with a spatula to ensure the flour mixture is fully incorporated.
• Be careful not to deflate the batter. Repeat with remaining flour mixture.
•  Pour half the batter into prepared pan. Spread half the apples (without juice) on top of the batter.
• Drop almond paste by teaspoonful over the apples.
• Pour the remaining batter over the almond paste.
• Arrange remaining apples on top.
• Bake on the middle rack of oven 45 – 55 minutes, or until a cake tester comes out clean.
• Right before serving, dust the sides of the cake with confectioners’ sugar or spread some warm apricot jam on top.
• I like to serve this apple cake with Vanilla Cream get the recipe for that here.
• enjoy!