One of the juiciest and richest cakes I've made lately is this almond, apple and rye cake that I bring you today . It was inspired by a recipe by Dan Lepard, but I've adapted the quantities and added a couple of ingredients that I wanted to try, and the truth is that it's delicious.
I have adapted the quantities to be able to make it in the Le Creuset Heart mould (in fact it is also a serving dish, but I was dying to use it for baking). Since it is a large dish, I wanted to increase the quantities compared to the original recipe.
On the other hand, if there is one thing I like, it is the combination of apple and almond, so my recipe involves using a good amount of almond flour (instead of using some ground almonds), and I also add almond oil to intensify the flavour. I also add baking soda, to add more fluffiness.
The result is a truly fluffy cake, with an intense almond flavour, which goes wonderfully with the rye flour... and is extra juicy thanks to the roasted apple!
I highly, highly, highly recommend it to you.
Le Creuset heart mould and porcelain plates and glasses from the No.W collection by Revol
Ingredients
- 2 medium apples
- A little lemon juice
- 1 cc cinnamon (1.5 cc or 2 teaspoons if you like it as much as I do)
- 100 gr ground almonds
- 150 gr white rye flour
- 5 gr of yeast
- 1 cc of baking soda
- 55 gr of honey
- 90 gr of butter
- 100 gr sugar
- 80 ml milk
- 30 ml almond oil
- 2 eggs
Preparation
- Cut the apples into cubes, sprinkle with a little lemon juice to prevent them from turning dark, and add the ground cinnamon. Mix well.
- In a bowl (I often use the WMF bowl set ), mix the dry ingredients: rye flour, ground almonds, baking powder and baking soda.
- In a saucepan, add the honey, sugar and butter until it is melted, the sugar has dissolved and everything is well mixed and integrated, without letting it boil at any time. Remove from the heat.
- Add the milk, beaten eggs and almond oil. Mix and pour into the dry ingredients (the flour mixture above) and mix until everything is combined.
- Add and mix the apple.
- Prepare the Le Creuset heart-shaped dish by greasing the bottom and sides with butter and adding the mixture.
- Cover and place the mold in the oven, preheated to 180 ºC.
- After 30-35 minutes, check to see if it is done. Test with a toothpick and remove from heat when done.
WMF bowl set , almond oil , Organic Collection bowl , Revol No-W grey porcelain bowls , Tellier whisk and Le Creuset heart mould
The truth is that whether it is hot or left to rest, this apple cake is really delicious. I hope you enjoy it as much as we have done at home.
NOTE: Many people are surprised that I make it in a mould with a lid. It is the ideal! The heat is evenly distributed throughout the dough, the hot air from the oven does not reach the crust directly but the heat is radiated from the lid, and it cooks quickly and without the crust being made too quickly, preventing it from rising - it cooks better, the heat reaches the centre of the cake better.
You could do it in exactly the same way in a cast iron cocotte , using the lid, which would also radiate heat from the lid inwards.
Comments
Carolina said:
Me gustaría saber su opinión de los bizcocho de masa madre, o acabo de descubrir pero no he probado.yo personalmente los bizcochos no me salen,parece q lo hago igual q en las recetas pero luego se quedan apelmazado.por que.Gracias
Gloria said:
Buenos días! Si no tenemos molde con tapa, como se puede hacer? Gracias
galileajaen said:
En respuesta a Paqui:
Es tan sencillo como triturar almendra con una picadora o un robot de cocina. Yo lo hago con mi thermomix para la tarta de Santiago. Y si te gusta encontrarte trocitos de almendra, puedes hacer la mitad hecha harina (más tiempo de triturado) y la otra mitad que quede con tropezoncitos (menos tiempo de triturado).
Tiene buena pinta este bizcocho, me lo guardo en “pendientes” jejeje.
Paqui said:
Se podría hacer igualmente con harina común ?o donde se puede conseguir la harina de slmendra