Apple and Raisin Fondant

Ingredients

• 235 g Unsalted butter (75 g for the crumble, 160 g for the batter)
• 115 g Almond meal (75 g for the crumble, 40 g for the batter)
• 115 g All‑purpose flour (75 g for the crumble, 40 g for the batter)
• 85 g Powdered sugar (75 g for the crumble, 10 g for final decoration)
• 185 g Granulated sugar (160 g in the batter, 25 g for the egg whites)
• 3 units Whole eggs (whites will be beaten separately)
• 80 g White raisins (soaked 30 min in rum)
• 30 ml Rum (for soaking the raisins)
• 2 units Golden apples (peeled and sliced thinly)
• 1 roll Parchment paper (to line the pan)

Instructions

1. Prepare the pan

   Butter the inside of the pan with a small piece of butter, then line it with strips of parchment paper cut in advance.

   Time: PT5M

2. Prepare the crumble

   In a bowl, combine 75 g unsalted butter cut into small cubes, 75 g almond meal, 75 g flour and 75 g powdered sugar. Work with fingertips until a coarse sand texture forms.

   Time: PT10M

3. Chill the crumble

   Spread the crumble over the bottom of the prepared pan and smooth with the back of a spoon. Place the pan in the refrigerator to firm up the crumble.

   Time: PT15M

4. Make the batter – butter paste

   Place 160 g unsalted butter in a small bowl and melt gently in the microwave (low power, 10‑15 s) until it reaches a paste consistency.

   Time: PT2M

5. Incorporate sugar and almond meal

   Add the 160 g granulated sugar and the 40 g almond meal to the butter paste, mix until homogeneous.

   Time: PT2M

6. Add the eggs and flour

   Incorporate one whole egg, then the second and third yolk, mixing between each addition. Then add the 40 g flour and mix quickly.

   Time: PT2M

7. Beat the egg whites

   Separate the whites from the three eggs. In the mixer bowl, whisk the whites to stiff peaks while adding the 25 g granulated sugar.

   Time: PT5M

8. Fold the whites into the batter

   Gently fold the beaten egg whites into the batter using a spatula, lifting the mixture to avoid breaking them.

   Time: PT2M

9. Add raisins and apples

   Add the rum‑soaked white raisins and the thin slices of Golden apples to the batter, mix lightly to distribute evenly.

   Time: PT3M

10. Assemble the fondant

    Pour the batter over the crumble already in the pan and smooth the surface to achieve an even thickness.

    Time: PT5M

11. Baking

    Place the pan in a pre‑heated oven at 170°C and bake for 45 minutes, watching the colour. The top should be golden and the centre slightly trembling.

    Time: PT45M

    Temperature: 170°C

12. Cool and decorate

    Remove the fondant from the oven, let it slide onto a rack and cool completely (about 15 minutes). Remove the pan, peel off the paper, then dust with powdered sugar before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

11 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: unsalted margarine
• Instead of Almond meal: homemade almond flour
• Instead of All‑purpose flour: whole wheat flour
• Instead of Powdered sugar: sifted caster sugar
• Instead of Granulated sugar: cane sugar
• Instead of White raisins: brown raisins
• Instead of Rum: apple juice
• Instead of Golden apples: Granny Smith apples

Equipment Needed

• 11 cm × 30 cm oval pan (or 22 cm round)
• Parchment paper
• Chef's knife
• Cutting board
• Kitchen scale
• Mixing bowl
• Silicone spatula
• Electric mixer with whisk
• Cooling rack
• Oven

Critical Steps — Do Not Skip

• Butter and line the pan to prevent the crumble from sticking
• Achieve a coarse sand without the butter fully melting
• Beat the egg whites to stiff peaks and fold them in gently
• Bake at 170°C for 45 minutes without overcooking to keep the centre molten

Chef Tips from the Video

• Use toasted almond meal for a more pronounced aroma
• Soaking the raisins with a bit of orange zest adds a citrus note
• A silicone pan eases unmolding but parchment paper remains essential for the crumble

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the fridge

Freezer: Not recommended, the crumble loses its crunch

Room temperature: Keeps well for 1 day at room temperature

Make-Ahead Tips

• Prepare the crumble the day before and keep it refrigerated
• Soak the raisins in rum 12 hours ahead for more flavor
• Warm the fondant slightly in the oven at 150°C for 10 minutes before serving