It is officially autumn! And it's time to start fitting some warm flavours and spiced desserts into the mix. This recipe for an Apple and Almond cake is not only just perfect for the season, it's a personal favourite at my house, any time of the year!
This cake is eggless and made with wholewheat flour. Almonds and apples make it even more nutritious. This cake is not very fluffy but very light and has a rich decadent flavour of almonds. With all these healthy ingredients, we never feel guilty for having an extra slice!
Here is how you can make it!
1 cup - Wholewheat flour / Aata
1/3 cup - Whole almonds or almond flour
1/2 cup - Natural cane sugar or Powdered jaggery
100g - Unsalted Butter
1/2 cup - Whole Milk
1/3 cup - Yogurt
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
Peel the apples and cut these into thin slices.
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.
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.
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.
Now add the yogurt and give it another whisk.
Add half of the dry ingredients and mix it using a spatula.
Add the milk and almond extract into the bowl and mix it until it is combined.
Now add the remaining dry ingredients and fold the mixture until an even batter forms.
Grease and line an 8 inch baking pan and pour the batter into the pan.
Place the sliced almonds on top of the batter and top it with the sliced/chopped almonds.
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.
Let the cake cool to room temperature and serve!
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.
This cake will take this much time to cook completely. It is slightly dense in texture but thats what makes this cake more decadent.
You can enjoy this with a cup of tea or coffee, serve it as a dessert with a scoop of ice-cream or with some warm custard, whatever you are in the mood for!