Almond Cake with Apples and Blackberries
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Gastrotools
Recipes from professionals
A juicy almond cake with apples and blackberries baked directly in the cast iron frying pan. The cake is topped with crispy almond flakes and a generous sprinkle of icing sugar and can be served warm directly from the pan.
Enjoy it perhaps with full-fat creme fraiche or vanilla ice cream.
Enjoy it perhaps with full-fat creme fraiche or vanilla ice cream.
Servings
: 4
people
Ingredients
250
g
soft butter plus a little for the pan
250
g
sugar
3
eggs
125
g
wheat flour
100
g
almond flour
1
tsp.
vanilla sugar
1
tsp.
baking powder
2
large cooking apples
100
g
blackberries
1
tbsp.
caster sugar
50
g
almond flakes
1
tbsp.
icing sugar
200
g
creme fraiche 38% or vanilla ice cream for serving
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Instructions
Step 1/8
Butter a cast iron frying pan thoroughly with butter.
Step 2/8
Whisk butter and sugar light and fluffy. Add the eggs one at a time, and whisk between each egg.
Step 3/8
Mix wheat flour, almond flour, vanilla sugar, and baking powder, and gently fold the mixture into the batter.
Step 4/8
Distribute the batter in the cast iron frying pan, and smooth the surface.
Step 5/8
Peel the apples, and cut them into thin slices. Distribute them on top of the batter, and press them down very gently. Distribute the blackberries between the apples.
Step 6/8
Sprinkle with caster sugar and then almond flakes.
Step 7/8
Bake the cake at 170 °C in a regular oven for approximately 35-45 minutes, until it is golden and baked through. If the almonds become too dark along the way, cover the cake loosely with foil.
Step 8/8
Let the cake cool a little in the pan, and sprinkle with icing sugar just before serving.
