Flourless Apple Almond And Ginger Cake Recipes

FLOURLESS APPLE, ALMOND, RAISIN AND GINGER CAKE

Flourless apple, almond, raisin and ginger cake image

It's also gluten-free - bonus.

Provided by Dugal Macki

Categories Dessert, Afternoon tea, Morning tea

Time 1h45m

Yield Serves 10

Number Of Ingredients 18

Ingredients

2 Granny Smith apples
1 royal gala or golden delicious apple
30 gm unsalted butter
50 gm raw caster sugar
2 cloves
75 gm (½ cup) raisins
260 gm almond meal
220 gm almonds
2½ tsp ground ginger
2 tsp baking powder
4 eggs
230 gm raw caster sugar
145 ml organic maple syrup
To serve: yoghurt or vanilla ice-cream
2 royal gala or golden delicious apples, cored and thinly sliced
50 gm almonds, coarsely chopped
50 gm butter, melted
25 gm each of demerara and maple sugar (see note)

Steps:

Peel and core apples, then cut each into 8 wedges. Melt butter in a frying pan (large enough to fit apple in a single layer) over medium heat. Add apple, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until apples are well coated, soft and starting to colour (5-7 minutes). Remove cloves, add raisins and cook for another minute to soften raisins. Remove from heat and cool.
Preheat oven to 160C. Using a food processor, pulse almond meal, almonds, ginger and baking powder until coarsely chopped. Set aside. Using an electric mixer, whisk eggs, raw caster sugar and maple syrup until pale and fluffy. Add nut mixture and cooled apple mixture and fold to combine. Pour into a greased and baking paper-lined 26cm-diameter springform pan.
For apple and almond topping, arrange apple slices over cake batter overlapping slightly. Scatter with almonds, drizzle with butter, then scatter with sugars. Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with yoghurt or vanilla ice-cream.

Nutrition Facts : ServingSize Serves 10

FLOURLESS APPLE, ALMOND, AND GINGER CAKE

Flourless Apple, Almond, and Ginger Cake image

This gluten-free cake is quite large, always popular and well suited for dessert. It's also great for Passover-a bonus!

Categories Cake Dessert Bake Kid-Friendly Wheat/Gluten-Free Apple Almond Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Serves 12-16

Number Of Ingredients 18

Ingredients

For the cake:
3 Granny Smith apples
30 g (1 ounce) unsalted butter
50 g (1 3/4 ounces/1/4 cup) caster (superfine) sugar
2 whole cloves
80 g (1/2 cup) raisins
260 g (9 1/4 ounces/2 1/3 cups) ground almonds
220 g (1 1/2 cups) whole almonds
2 1/2 teaspoons ground ginger
2 teaspoons baking powder
4 eggs
230 g (8 1/2 ounces/1 cup) raw (demerara) sugar
145 ml (1/2 cup plus 1 tablespoon) pure maple or golden syrup (light treacle)
For the topping:
2 royal gala or golden delicious apples
50 g (1/3 cup) whole almonds, coarsely chopped
50 g (1 3/4 ounces) butter, melted
50 g (1/4 cup) raw (demerara) sugar

Steps:

Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 26 cm (10 1/2 inch) springform cake tin.
Peel and core the apples, then cut into wedges.
Over medium heat, melt the butter in a frying pan large enough to fit the apples in one layer. Add the apple wedges, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until the apples are well coated, soft and starting to colour, about 5-10 minutes. There should be no liquid left in the pan. Remove the cloves, add the raisins and cook for another minute or so to soften. Remove from the heat and cool.
Process the ground almonds, whole almonds, ginger and baking powder in a food processor until coarsely chopped. Set aside.
In an electric mixer, whisk the eggs, raw sugar and maple or golden syrup until light and fluffy. Fold in the nut mixture and cooked apples. Pour into the prepared tin.
To make the topping, core and thinly slice the apples and arrange over the cake batter, overlapping slightly. Scatter the almonds on top, pour the melted butter over and then sprinkle on the sugar.
Bake the cake for about 1-1 1/4 hours until golden and cooked through and a skewer inserted in the middle comes out clean. If the cake is browning too quickly, cover with some foil.
Cool completely in the tin and serve at room temperature with plain yoghurt or vanilla ice cream.

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