Introducing the delectable Apple Almond Cake that is egg free and made with wholegrain flour. Bursting with the sweet flavours of ripe and juicy apples, this enticing cake is expertly blended with the richness of almond to create a dessert that is both indulgently delicious and perfectly satisfying.
Whether you’re in the mood for an afternoon treat, a midnight snack or a special occasion dessert, this Apple Almond Cake is sure to leave you satisfied. Its perfect mix of nutty goodness and sweet fruity flavours is a perfect way to finish off any meal, and is sure to delight your taste buds with every bite.
So whether you’re a seasoned baker or a first-time cook, this effortless recipe is sure to impress. With its simple yet nutritious ingredients, easy cooking techniques and heavenly flavour profile, this Apple Almond Cake is truly a dessert worth experiencing. So take a bite, savour the rich flavour and enjoy every moment of this deliciously tempting treat!
Ingredients
1 cup - Wholewheat flour / Aata
1/3 cup - Whole almonds or Almond flour
1/2 cup - Raw sugar or Powdered jaggery
100g - Unsalted Butter
1/2 cup - Whole Milk
1/3 cup - Natural Yogurt / Curd
1/2 tsp - Almond extract
1 tsp - Baking powder
1/2 tsp - Baking soda
1/4 tsp - Salt
2 Medium sized apples peeled, cored and thinly sliced
1 tbsp - Almond slices or Chopped almonds
Instructions
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Peel the apples and cut these into thin slices.
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If you want to use whole almonds, place the almonds and aata in a food processor or a blender jar and process it into a fine powder.
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Take it out in a bowl and add the baking powder, baking soda and salt. Whisk it for a couple of minutes to mix every thing evenly.
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In a separate bowl, add the sugar/jaggery and room temperature butter and give it a whisk for a couple of minutes until the mixture starts to get slightly paler. You can use an electric whisk or a hand whisk.
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Now add the yogurt and give it another whisk.
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Add half of the dry ingredients and mix it using a spatula.
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Add the milk and almond extract into the bowl and mix it until it is combined.
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Now add the remaining dry ingredients and fold the mixture until an even batter forms.
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Grease and line an 8 inch baking pan and pour the batter into the pan.
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Place the sliced almonds on top of the batter and top it with the sliced/chopped almonds.
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Bake the cake in a preheated oven at 180 degrees Celsius for about 45-55 minutes until a skewer inserted in the middle comes out clean.
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Let the cake cool to room temperature and serve!
Notes
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The unique flavour of the cake comes from the almond extract. If you do not have some at home, soak 6-7 strands of saffron in the milk. Use this saffron infused milk in this recipe. This will give that decadence of flavour to this cake.
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This cake will take this much time to cook completely. It is slightly dense in texture but thats what makes this cake more decadent.
