Fabulously Easy Almond and Apple Cake2015-10-12
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
It is amazing how as the weather gets colder, I drink cups and cups of coffee and, you’ll be surprised, I crave ice cream even more. So when Häagen Dazs launched their new coffee flavored ice cream, I was delighted. Coffee ice cream is just my thing, has both my favorite things together.
Häagen Dazs icecreams are really special- smooth in texture and the flavours are perfectly balanced. What’s more is that it uses only 5 ingredients – Brazilian coffee, real cream, milk, egg yolks and sugar. Just the real things, the old fashioned way.
So I decided to make this absolutely gorgeous Almond cake to go with it. Also, to match the Häagen Dazs ‘Real or Nothing’ philosophy, my cake too, has only 5 ingredients– apples, almonds, eggs, sugar and a dash of lemon.
Did you know that almonds go very well with coffee, their mild nutty taste brings out the deep rich undertones of coffee. Even the coffee loving Italians’ favourite go-to is the Almond Biscotti!
This luxuriously rich cake is incredibly quick to make and is very moreish. Its delicate, moist, and flavourful centre with its crunchy toasted almond crust will have your guests coming back for more. What’s even better is that it is completely gluten free, and does not use flour or butter at all. But of course, you’d never guess.
For the complete experience, pop down to your local store and get yourself a tub of Häagen Dazs coffee Icecream!
Try it ! It’s absolutely scrumptious.
Ingredients for Apple Puree
Apples, tart- 3 Braeburn or any other eating apples, not Granny Smith
Caster sugar- 2 tsp
Lemon juice- 1 tbsp
Ingredients for cake
Eggs, large- 8
Almonds, ground- 325 gm or 3 1/4 cups
Caster sugar- 275 gm or 1 3/4 cups
Lemon juice- 2 tbsp
Almonds, flaked- 50 gms or 1/2 cup
Oil/ butter to grease the cake tin
First the apples- Peel and chop roughly. Put into a saucepan with the sugar and lemon juice. Cover and cook on low-medium heat for about 10 minutes until the apples soften and can be crushed with a spoon. Crush to a puree and let cool.
Preheat the oven to 180C / 350F. Grease a 10 inch/ 24 cm spring-form tin with oil or butter. For a completely dairy free recipe, use oil. I prefer using butter. Just smells nice.
Now for the cake. Start by separating the eggs. White and yolks in separate bowls. Lightly whisk and keep aside.
In a large bowl, put the puree, almond flour, sugar, eggs, and lemon juice. I whisked everything together first and then used a hand blender. You could also use a food processor.
Pour into the prepared cake tin. Sprinkle with sliced almonds.
Put into the centre of the oven and bake for 30- 45 minutes. Be careful to check occasionally near the end. You do not want to burn the almonds on top.
Cool on a wire rack for a bit, before you take it out of the tin.
Serve warm. Tastes brilliant with ice cream , especially coffee ice cream!