Moist Apple Cake

Ingredients

• 2 eggs (fresh eggs)
• 65 g white sugar
• 1 pinch salt
• 1 tsp vanilla powder (or other flavoring (cinnamon, lemon or orange zest))
• 100 ml whole milk
• 45 ml vegetable oil (sunflower) (or melted butter)
• 80 g all‑purpose flour (sifted)
• 10 g baking powder (equivalent to 1.5 sachets)
• 4-5 apples (peeled, cored, cut into dice or slices)
• 30 g sliced almonds (optional, adds crunch)
• 2 tbsp apricot jam (for glazing, optional)
• powdered sugar (for dusting, optional)

Instructions

1. Prepare dry ingredients

   Sift the flour, measure the sugar, salt, baking powder and vanilla powder.

   Time: PT5M

2. Mix eggs and sugar

   Crack the eggs into the bowl, add the sugar and whisk vigorously until you obtain a homogeneous, slightly frothy mixture.

   Time: PT4M

3. Incorporate liquids

   Add a pinch of salt, the vanilla, the milk and the oil (or melted butter) to the egg‑sugar mixture, then whisk until homogeneous.

   Time: PT3M

4. Add flour and leavening

   Pour the sifted flour and baking powder, then mix from the centre outward with the whisk until you obtain a smooth batter, without lumps.

   Time: PT4M

5. Prepare the apples

   Peel the apples, remove the core, then cut into about 1 cm dice or thin slices according to your preference.

   Time: PT5M

6. Mix apples and almonds

   Gently fold the apple dice (or slices) and sliced almonds into the batter.

   Time: PT2M

7. Preheat the oven

   Turn on the oven and preheat to 180 °C while you finish assembling.

   Time: PT5M

   Temperature: 180°C

8. Pour into the pan

   Line a 20 cm pan with parchment paper or grease it generously, then pour the batter and smooth the top with a spatula.

   Time: PT2M

9. Bake the cake

   Bake the cake for 45 to 50 minutes at 180 °C. Check doneness by inserting a knife tip in the centre – it should come out clean.

   Time: PT45M

   Temperature: 180°C

10. Cool and decorate

    Let the cake cool for 10 minutes, unmold, then glaze with apricot jam and dust with powdered sugar to taste.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of eggs: apple puree (for vegan version)
• Instead of white sugar: coconut sugar, sweetener
• Instead of salt: sea salt
• Instead of vanilla powder: vanilla extract
• Instead of whole milk: almond milk, soy milk
• Instead of vegetable oil (sunflower): melted butter, coconut oil
• Instead of all‑purpose flour: gluten‑free flour
• Instead of baking powder: baking soda + cream of tartar
• Instead of apples: pears
• Instead of sliced almonds: chopped walnuts
• Instead of apricot jam: strawberry jam
• Instead of powdered sugar: granulated sugar

Equipment Needed

• mixing bowl
• whisk
• sieve or fine strainer
• kitchen scale
• teaspoon
• measuring cup
• chef's knife
• cutting board
• 20 cm round cake pan
• parchment paper or butter for greasing
• oven
• silicone spatula
• cooling rack (optional)

Critical Steps — Do Not Skip

• Sift the flour to avoid lumps.
• Mix the eggs and sugar until homogeneous.
• Fold the flour from centre to edges without forming lumps.
• Check doneness with a knife tip.

Chef Tips from the Video

• Use eggs at room temperature for better emulsification.
• Add slightly cooled apples to avoid deflating the batter.
• Dust the almonds before baking for a richer nutty flavor.

Troubleshooting

Storage

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

Freezer: Wrap the cake in two layers of plastic film then place in a freezer bag, up to 2 months.

Room temperature: At room temperature, the cake keeps 1 day, protected from humidity.

Make-Ahead Tips

• The batter can be prepared ahead and kept in the refrigerator for 1 hour before baking.
• Baked cake freezes very well; thaw at room temperature before gently reheating.