Grated Apple Cake with Orange Blossom and Vanilla

Ingredients

• 3 pieces Golden Apples (peeled and grated)
• 200 g All-purpose flour (sifted)
• 1 packet Baking powder (about 10 g)
• 1 pinch Fleur de sel (fine salt)
• 150 g Granulated sugar
• 1 tsp Vanilla extract or vanilla sugar
• 2 tbsp Orange blossom water
• 100 g Melted unsalted butter (unsalted)
• 3 pieces Eggs (at room temperature)
• 30 g Sliced almonds (toasted)
• 20 g Pearl sugar
• 100 ml Apple juice (reserved) (extracted from the pre‑cooked apples)

Instructions

1. Grate the apples

   Peel the Golden apples then grate them finely using a large‑hole grater.

   Time: PT5M

2. Pre‑cook the grated apples

   Place the grated apples in a microwave‑safe bowl, cover and cook on high power for 5 minutes.

   Time: PT5M

3. Let cool slightly

   Remove the bowl from the microwave and let the apples cool for 2 minutes.

   Time: PT2M

4. Drain the apple juice

   Pour the cooked apples into a plant‑milk bag (or a sieve) and press to collect the juice. Reserve the juice for later.

   Time: PT2M

5. Whisk eggs, sugar and vanilla

   In a large bowl, crack the 3 eggs, add the granulated sugar and vanilla, then whisk on medium speed until you obtain a fluffy pale mixture.

   Time: PT3M

6. Incorporate orange blossom water and melted butter

   Pour the orange blossom water then the melted butter into the egg‑sugar mixture and mix quickly.

   Time: PT1M

7. Add the dry ingredients

   Sprinkle a pinch of fleur de sel, the baking powder and the sifted flour over the mixture, then fold in gently.

   Time: PT2M

8. Mix the batter

   Use the electric whisk to obtain a smooth homogeneous batter, without over‑mixing.

   Time: PT2M

9. Preheat the oven

   Preheat the oven to 180 °C for 5 minutes.

   Time: PT5M

   Temperature: 180°C

10. Fold in the grated apples

    Add the cooled grated apples to the batter and mix lightly to distribute them.

    Time: PT2M

11. Pour into the pan

    Grease an 18 cm pan with a release spray, then pour the batter in.

    Time: PT2M

12. Decorate the top

    Scatter sliced almonds and pearl sugar over the top of the cake.

    Time: PT2M

13. Bake

    Place the cake in the oven and bake for 35 minutes at 180 °C.

    Time: PT35M

    Temperature: 180°C

14. Check and extend if needed

    If the knife isn’t clean, extend baking by 5 to 10 minutes.

    Time: PT5M

15. Drizzle with apple juice

    As soon as it comes out of the oven, pour the reserved apple juice over the still‑warm cake.

    Time: PT2M

16. Finishing

    Let the cake absorb the juice for 5 minutes, then dust with powdered sugar before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Golden Apples: Granny Smith Apples, Fuji Apples
• Instead of All-purpose flour: Wheat flour, Rice flour (gluten‑free)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fleur de sel: Sea salt
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla extract or vanilla sugar: Vanilla extract
• Instead of Orange blossom water: Rose water, Rum
• Instead of Melted unsalted butter: Vegetable oil, Margarine
• Instead of Eggs: Organic chicken eggs
• Instead of Sliced almonds: Walnuts, Pistachios
• Instead of Pearl sugar: Granulated sugar
• Instead of Apple juice (reserved): Maple syrup, Water

Equipment Needed

• Large‑hole grater
• Microwave
• Mixing bowl
• Electric whisk (or manual)
• Silicone spatula
• Sieve or plant‑milk bag (filter)
• 18 cm cake pan
• Release spray (optional)
• Oven
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Pre‑cook the grated apples in the microwave (step 2)
• Drain the apple juice and reserve it (step 4)
• Preheat the oven to 180 °C (step 9)
• Bake for 35 minutes (step 13)
• Drizzle the cake with hot apple juice (step 15)

Chef Tips from the Video

• Use Golden apples for their natural sweetness; more acidic varieties give an interesting contrast.
• A splash of rum instead of orange blossom water adds a warm note.
• Lightly dust with powdered sugar just before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap well and freeze up to 1 month.

Room temperature: At room temperature, covered, 1 to 2 days.

Make-Ahead Tips

• Pre‑cook the apples and keep the juice refrigerated until baking.
• Prepare the batter the day before, cover and keep chilled; the cake will bake the same way.
• The cake reheats very well in the oven at 150 °C for 10 minutes.