Moist Apple Cake anti-waste (with or without crumble)

Ingredients

• 75 g Granulated sugar (For the yellow mixture)
• 1 sachet Vanilla sugar (Approximately 8 g)
• 90 g Sunflower oil (≈ 90 ml)
• 110 g T45 flour
• 6 g Baking powder (≈ 2 tsp)
• 40 g Almond powder
• 1 pinch Salt
• 40 g Granulated sugar (for the whites)
• 3 units Apples (medium size, peeled, cored and cut into large dice)
• 50 g Flour (for the crumble)
• 50 g Almond powder (for the crumble)
• 25 g White sugar (for the crumble)
• 25 g Brown sugar
• 50 g Butter (Very cold, cut into cubes)
• 0.5 tsp Ground cinnamon (≈ 1 g)
• 1 g Salt (for the crumble)

Instructions

1. Separate whites and yolks

   Separate the egg whites from the yolks into two clean bowls.

   Time: PT2M

2. Whisk the yolks

   In the yolk bowl, whisk the egg yolks with 75 g of sugar and the vanilla sugar packet until the mixture lightens and becomes frothy.

   Time: PT5M

3. Incorporate the oil

   Pour the sunflower oil in a single stream into the yolk mixture and continue whisking for a few seconds until fully incorporated.

   Time: PT1M

4. Add almond powder

   Fold in 40 g of almond powder and mix until it is completely integrated.

   Time: PT1M

5. Whip the egg whites (first part)

   In a clean bowl, whip the egg whites with a pinch of salt. As soon as they become frothy, add 20 g of sugar and continue whisking.

   Time: PT5M

6. Whip the egg whites (stiff peaks)

   Add the remaining sugar (20 g) and continue whisking until you obtain stiff, glossy peaks.

   Time: PT5M

7. Loosen the yolk mixture

   Gently fold about one third of the whipped whites into the yolk mixture to loosen it.

   Time: PT2M

8. Incorporate the remaining whites

   Add the remaining two thirds of whipped whites and gently fold with the spatula until homogeneous.

   Time: PT3M

9. Incorporate flour and baking powder

   Sift together 110 g of flour and 6 g of baking powder over the batter, then gently fold in with the spatula.

   Time: PT3M

10. Prepare the apples

    Peel, core and cut the apples into large dice.

    Time: PT10M

11. Prepare the pan

    Grease a 20 cm diameter pan and place the silicone baking mat (or parchment paper).

    Time: PT2M

12. Assemble the cake

    Pour half of the batter into the pan, spread half of the apple dice, pour the remaining batter, then place the remaining apple dice on top.

    Time: PT5M

13. Prepare the crumble (optional)

    In the mixer bowl, combine 50 g very cold butter cut into cubes, 50 g flour, 50 g almond powder, 25 g white sugar, 25 g brown sugar, 0.5 tsp cinnamon and 1 g salt. Mix on medium speed until a sandy texture forms.

    Time: PT5M

14. Bake without crumble

    Bake the cake at 180°C for about 35 minutes (if you chose the simple version).

    Time: PT35M

    Temperature: 180°C

15. Bake with crumble

    Scatter the crumble over the cake surface then bake at 180°C for about 50 minutes.

    Time: PT50M

    Temperature: 180°C

16. Cooling

    Allow the cake to cool at room temperature before unmolding and serving.

    Time: PT30M

Nutrition Facts

Calories

357

Protein

5 g

Carbohydrates

44 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: Vanilla extract + sugar
• Instead of Sunflower oil: Rapeseed oil, Mild olive oil
• Instead of T45 flour: All‑purpose flour
• Instead of Baking powder: Leavening powder
• Instead of Almond powder: Ground almonds
• Instead of Granulated sugar (for the whites): Cane sugar
• Instead of Apples: Pears
• Instead of Flour (for the crumble): Whole‑wheat flour
• Instead of Almond powder (for the crumble): Ground almonds
• Instead of White sugar (for the crumble): Cane sugar
• Instead of Brown sugar: Brown sugar
• Instead of Butter: Vegetable margarine
• Instead of Ground cinnamon: Pastry spice blend

Equipment Needed

• Mixing bowl
• Electric whisk (or mixer)
• Spatula (silicone scraper)
• Sieve
• Kitchen knife
• Cutting board
• 20 cm diameter cake pan
• Silicone baking mat (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Gently fold in the whipped whites (step 8) to avoid deflating the batter.
• Sift flour and leavening, then incorporate without overmixing (step 9).
• Final bake: check doneness with a knife blade (steps 14/15).

Chef Tips from the Video

• Use slightly tart apples (e.g., Granny Smith) for a flavor contrast with the sugar.
• Add a teaspoon of rum or calvados to the batter for more aromatic depth.
• For an even crunchier crumble, add 20 g of crushed hazelnuts.

Troubleshooting

Storage

Refrigerator: Store the cake covered 3 to 4 days in the refrigerator.

Freezer: Airtight packaging, you can freeze it up to 2 months. Defrost in the refrigerator before serving.

Room temperature: At room temperature, the cake keeps for a maximum of 1 day.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; it lasts 12 hours.
• The crumble can be made ahead and stored chilled in an airtight container.
• Apple dice can be cut ahead and soaked in a little lemon juice to prevent browning.