Moist Apple Almond Cream Cake

Ingredients

• 200 g All‑purpose flour (sifted)
• 5 g Baking powder (double‑acting, about 1 tsp)
• 150 g Granulated sugar (for the batter)
• 100 g Almond flour (poudre d'amande) (for the batter)
• 125 g Plain yogurt (full‑fat, 1 small pot)
• 100 g Unsalted butter (melted then cooled)
• 2 large Eggs (room temperature)
• 1 bean Vanilla bean (seeds scraped from the pod)
• 3 medium Apples (Reinette, Canada) (peeled, cored, sliced into thin wedges)
• 1 tsp Lemon juice (prevents apple browning)
• 100 g Unsalted butter (soft) (room temperature for almond cream)
• 80 g Granulated sugar (for almond cream)
• 1 large Egg (for almond cream) (room temperature)
• 100 g Almond flour (for almond cream)
• 2 tsp Almond extract (bitter‑almond flavor)
• 30 g Brown sugar (cassonade) (sprinkled on top)
• 30 g Apricot jam (optional glaze, warmed)

Instructions

1. Preheat oven

   Set the oven to 170 °C (fan‑assisted) and let it preheat.

   Time: PT10M

   Temperature: 170°C

2. Combine dry ingredients

   In a large mixing bowl, whisk together the sifted flour, baking powder, granulated sugar, and almond flour until evenly distributed.

   Time: PT5M

3. Add wet ingredients and mix batter

   Create a well in the centre of the dry mixture. Add the plain yogurt, cooled melted butter, the two eggs, and the scraped vanilla seeds. Whisk with the electric mixer until the batter is smooth and free of lumps.

   Time: PT5M

4. Set batter aside

   Cover the bowl with a clean kitchen towel and set the batter aside while you prepare the apples and almond cream.

   Time: PT0M

5. Prepare apples

   Peel the apples, core them with an apple corer (or a small knife), halve them and slice each half into thin wedges. Toss the slices with a teaspoon of lemon juice to prevent browning.

   Time: PT10M

6. Make almond cream (frangipane)

   In a clean bowl, beat the softened butter with 80 g of granulated sugar until creamy. Add the extra egg and mix well. Fold in the almond flour and almond extract, then whisk briefly until the mixture is smooth and slightly fluffy.

   Time: PT10M

7. Prepare the cake pan

   Butter the 23 cm round cake pan, line the bottom with parchment paper, and butter the parchment lightly.

   Time: PT2M

8. Fill pan with batter

   Pour the prepared batter into the prepared pan, spreading it evenly with a spatula.

   Time: PT2M

9. Pipe almond cream

   Transfer the almond cream to a piping bag fitted with a plain tip. Pipe a continuous spiral (escargot) over the surface of the batter, then smooth lightly with a spatula.

   Time: PT3M

10. Arrange apple slices

    Layer the apple wedges over the almond cream, arranging them in a decorative pattern. Place the smallest pieces in the centre to form a ‘flower’. Sprinkle the brown sugar evenly on top.

    Time: PT5M

11. Bake the cake

    Place the pan in the centre of the preheated oven and bake for 50 minutes.

    Time: PT50M

    Temperature: 170°C

12. Check doneness

    Insert a thin knife or skewer into the centre; it should come out clean or with just a few moist crumbs.

    Time: PT2M

13. Cool in pan

    Allow the cake to rest in the pan for 10 minutes before unmoulding.

    Time: PT10M

14. Unmould and glaze

    Run a thin knife around the edge, invert the cake onto a serving plate, and, if desired, brush the surface with warm apricot jam for a glossy finish.

    Time: PT7M

15. Serve

    Slice and serve the cake slightly warm. It is delicious on its own or with a dollop of whipped cream.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Baking powder: 1 tsp baking soda + 2 tsp cream of tartar
• Instead of Granulated sugar: caster sugar
• Instead of Almond flour (poudre d'amande): finely ground almonds, almond meal
• Instead of Plain yogurt: Greek yogurt, sour cream
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Eggs: 2 tbsp applesauce per egg (texture will change)
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Apples (Reinette, Canada): Granny Smith, Golden Delicious
• Instead of Lemon juice: orange juice
• Instead of Unsalted butter (soft): same as melted butter
• Instead of Granulated sugar (for almond cream): caster sugar
• Instead of Egg (for almond cream): 2 tbsp applesauce
• Instead of Almond flour (for almond cream): almond meal
• Instead of Almond extract: 1 tsp almond essence
• Instead of Brown sugar (cassonade): white sugar
• Instead of Apricot jam: peach jam, honey

Equipment Needed

• Mixing bowl
• Whisk
• Electric hand mixer (or stand mixer)
• Spatula
• Chef's knife
• Vegetable peeler
• Apple corer (vide‑pomme) (optional)
• Measuring spoons/cups
• Piping bag
• 23 cm round cake pan
• Parchment paper
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Ensuring the batter is smooth and free of lumps.
• Keeping the butter soft (not melted) when making the almond cream to avoid curdling.
• Piping the almond cream evenly so the apple slices sit flat.
• Baking until a clean knife test; under‑baking leads to a soggy centre.

Chef Tips from the Video

• For extra fragrance, add a pinch of ground cinnamon to the apple slices.
• A light dusting of powdered sugar after glazing adds a pretty finish.
• If you prefer a sweeter topping, drizzle a thin honey glaze instead of apricot jam.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap the whole cake in plastic wrap and foil; freeze for up to 1 month.

Room temperature: Can sit at room temperature for up to 2 hours after baking.

Make-Ahead Tips

• The almond cream can be prepared a day ahead and kept refrigerated.
• Apple slices can be sliced and stored in a bowl of lemon‑water to prevent browning until assembly.
• The cake can be baked a day earlier; re‑warm gently before serving.