Apple cake
with cinnamon and cardemom
4-6 servings | 90 minutes
When the apples on the trees begin to ripen and autumn slowly starts to arrive, it is the perfect time to pick some of the apples and bake this wonderful spiced apple cake. It fills the kitchen with the most delicious aroma and tastes wonderful served with a generous spoonful of vanilla crème fraîche.
Ingredients
Apple cake
- 300 g marzipan
- 300 g sugar
- 200 g butter
- 5 eggs
- 1.5 tbsp Amaretto
- 250 g flour
- 4–5 apples, sliced into 5 mm slices using a mandoline
- 1 tsp cinnamon
- 1 tsp cardamom
For serving
- Crème fraîche 18%
- Vanilla sugar
- Optional: icing sugar for dusting over the cake once it has cooled completely
Instructions
Prepare the apples
- Slice the apples into approximately 5 mm slices using a mandoline (or a knife).
- Toss them with the cinnamon and cardamom.
Make the cake batter
- Mix the marzipan and sugar well together using your fingers or the paddle attachment of a stand mixer until the mixture becomes crumbly.
- Add the softened butter and mix until it comes together.
- Add the eggs and Amaretto.
- Finally, add the flour a little at a time.
- Once the batter is smooth, pour it into an ovenproof dish lined with baking paper, measuring approximately 30 x 24 cm, equivalent to the Legio Nova medium ovenproof dish.
- Arrange the apple slices on top of the batter.
- Bake in the oven for 45–55 minutes at 180°C conventional oven (keep an eye on it after 40 minutes).
Make the vanilla crème fraîche
- While the cake is baking, stir the crème fraîche and vanilla sugar together until soft and creamy.
Serve
- Leave the cake to cool until slightly warm, dust with icing sugar if desired, and serve with a generous spoonful of vanilla crème fraîche.
