Serves 10
100 min
German Apple-Almond Cake
Recipe GLPR6af49cb3aa58cf
A sophisticated German-style cake featuring a tender almond paste batter studded with diced apples and topped with artfully arranged apple slices glazed with apricot jam. The combination of almond paste, lemon zest, and fresh apples creates a naturally aromatic dessert with a delicate, moist crumb. Perfect for afternoon tea or as an elegant finish to a meal.
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Ingredients
4 medium apples, peeled and cored
1 lemon, zested and juiced
7 ounces almond paste
¾ cup granulated sugar
½ teaspoon salt
14 tablespoons unsalted butter, melted and cooled
1 teaspoon almond extract
4 large eggs, at room temperature
1¼ cup all-purpose flour
9 tablespoons cornstarch
2 teaspoons baking powder
¼ cup apricot jam, strained if lumpy
Directions
Generously butter a 9- to 10-inch springform pan. Cut a circle of parchment paper to fit the bottom and press it into place.
Divide the lemon juice between two small bowls. Slice two of the peeled and cored apples into thin 1/2-inch slices and toss them in one bowl of lemon juice to prevent browning. Dice the remaining two apples into small 1/3-inch cubes and toss in the other bowl of lemon juice.
Preheat your oven to 350°F.
Using the large holes of a box grater, grate the almond paste into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt, mixing until the almond paste breaks down into fine crumbs.
Pour in the cooled melted butter, almond extract, and the lemon zest. Mix until the batter is smooth and well combined. Add the eggs one at a time, mixing on low speed and scraping down the bowl after each addition.
In a separate small bowl, whisk together the flour, cornstarch, and baking powder. Using a rubber spatula, gently fold the dry ingredients into the almond batter by hand until just combined. Fold in the diced apples and any lemon juice clinging to them.
Transfer the batter into the prepared springform pan and gently smooth the top. Arrange the sliced apples on top in overlapping concentric circles, pressing them in very lightly so they sink slightly into the batter.
Bake for approximately 1 hour and 10 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake is still hot, warm the apricot jam in a small saucepan over low heat, then brush it over the entire top surface of the cake. Allow the cake to cool completely to room temperature, then run a thin knife around the inside edge of the pan to loosen it. Release the springform sides and carefully remove them. Optionally brush additional apricot jam on top for extra shine.
