Into four forms, a diameter of 14 cm: 
4 large apples (or 8 small), 
80 g butter at room temperature, 
1 / 2 cup of sugar, 
125 g of almonds, 
juice and zest of one lemon (I have a lime, so used juice of half a lime) , 
2 eggs, 
a little water.

This juicy apple dessert with delicate almond crust and amazing flavour has become my favourite apple pie, although it is more cake like, so apple cake is more appropriate.



1. Preheat oven to 140 degrees. Shred almonds in a blender.


2. Grind almonds to the consistency of semolina. The dough turned out delicate and melting. If you use the almond flour the layer of dough will be more dense, uniform and lush.


3. Peel, core and finely chop the apples.


4. A small amount of water (amount depends on the juiciness of apples) bring to the boil with 1 tablespoon of sugar.


5. In the syrup stew the prepared apples, for about 5 minutes.


6. Beat butter with sugar.


7. Beat on low speed until smooth.


8. Separate yolks from whites.


9. Add the yolks to the butter mixture.


10. Rub the peel on a fine grater.


11. Add the zest, lime juice and ground almonds to the butter and yolk mix. 


12. Thoroughly mix all together.


13. In a separate container, beat whites until stiff peaks form.


14. Gently stir them into the batter.


15. The dough should come out very airy.


16. Lubricate molds with butter.


17. Lay the apples out in the molds.


18. Pour the dough on the top.


19.Putit in the oven for 45 minutes. Bake until golden brown.


20. That’s it! Incredibly tasty cake is ready. Serve warm with vanilla ice cream. This cake is also good with a cup chilled lime or green tea. 

Bon Appetit!



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