One of the juiciest and richest cakes I've made lately is this almond, apple and rye cake that I bring you today. It is inspired by a recipe from Dan Lepard, but I have adjusted quantities and added a couple of ingredients I wanted to try, and the truth is it turned out delicious.
I adapted the quantities to be able to make it in the Le Creuset Heart mold (in fact it's also a serving dish, but I was dying to use it for baking). Since it's a wide dish, I wanted to increase the quantities compared to the original recipe.
On the other hand, if I like anything it's the combination of apple and almond, so my recipe uses a good amount of almond flour (instead of using some ground almond), and I also add almond oil to intensify the flavor. I also add baking soda to add more fluffiness.
The result is a truly fluffy cake, with an intense almond flavor that goes wonderfully with the rye flour... And super juicy thanks to the roasted apple!
I highly, highly, highly recommend it.
Le Creuset heart mold and No.W collection porcelain plates and glasses from 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 almond
- 150 gr white rye flour
- 5 gr baking powder
- 1 cc baking soda
- 55 gr honey
- 90 gr butter
- 100 gr sugar
- 80 ml milk
- 30 ml almond oil
- 2 eggs
Preparation
- Cut the apples into cubes, sprinkle them with a little lemon juice to prevent browning and add the ground cinnamon. Mix well.
- In a bowl (I often use the WMF Set of bowls), mix the dry ingredients: the rye flour, the ground almond, the baking powder and the baking soda.
- In a saucepan, put the honey, the sugar and the butter, until melted, the sugar dissolved and everything well mixed and integrated, without boiling at any time. Remove from the heat.
- Add the milk, the beaten eggs and the almond oil. Mix and pour it into the dry ingredients (the flour mixture from before) and mix until everything is incorporated.
- Add and mix in the apple.
- Prepare the Le Creuset heart dish by buttering the bottom and sides, and pour in the batter.
- Cover and put the mold in the oven, preheated to 180 ºC.
- After 30 or 35 minutes, start checking if it's done. Test with a skewer and remove from the heat when it's done.
WMF bowl set, almond oil, Organic Collection bowl, No-W grey porcelain bowls by Revol, Tellier whisk and Le Creuset heart mold
The truth is that whether hot or rested, this apple cake is really delicious. I hope you enjoy it as we have at home.
NOTE: Many are surprised that I make it in a lidded dish. It's ideal! The heat is distributed evenly through the batter, the hot air from the oven doesn't hit the crust directly but the heat reaches it radiated from the lid, and it bakes quickly without the crust forming too fast and preventing it from rising - it bakes better, the heat reaches the center of the cake better.
You could do exactly the same in a iron casserole, applying the lid, which would also radiate the heat from the lid inward.
Comments
Claudia&Julia said:
Ciao Piercarla,
trovi la ricetta in questa pagina. Puoi copiarla direttamente o trovarla al seguente link:
https://claudiaandjulia.com/it/blogs/general/manzana-almendra-y-centeno-sponge-cake
Cordiali saluti
Piercarla said:
Mi piace. È da tanto che cerco una ricetta con farina di mandorle (Io frullo le mandorle xchè la farina costa troppo) e segale e gocce di cioccolato, le mie nipoti l’hanno mangiata molto volentieri (che ho assaggiato questa estate ma non mi è stata data la ricetta). Nella ricetta nn c’era il latte, al limite posso mettere la bevanda di segale. Mi puoi mandare la ricetta?
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