When life gives you…apples? Make a cake that tastes like marzipan!
After receiving a lovely bag of pink blush apples from a friend’s mum’s apple tree, I decided to make raymondblanc ‘s compressed apple terrine for a dinner party dessert at the end of last week. Delicious, but I made too much so I used the leftovers to make this cake on Sunday inspired by nigellalawson … I actually tweaked her recipe quite a bit to suit what I already had (egg whites leftover from a carbonara, quite a bit less sugar and half the amount of whole eggs etc.); and it came out so light with a super yum marzipan flavour!
Here’s the recipe if you fancy giving it a go (…and don’t worry I haven’t forgotten about the yakitori recipe!):
3 egg whites
200g golden caster sugar
4 medium eggs
1 tsp almond extract
1 tsp vanilla bean paste
265g apple puree/baked apples
250g ground almonds
Optional: chopped roasted hazelnuts & sugar crystals to decorate (use a simple sugar syrup to stick them to the top of the cake!)
1 – Pre-heat oven to gas 4 & line a 23cm spring-form cake tin with parchment.
2 – Whip the egg whites to firm peaks. Set aside.
3 – Whip the sugar, eggs, almond & vanilla extract until well combined and a little frothy (1 min or so on high speed).
4 – Mix in the apples & ground almonds, then carefully fold in the egg whites until just combined (and no white flecks can be seen).
5 – Pour the mix into the lined cake tin and bake on the middle shelf for 45-55mins. Check for a deep golden colour from about 40mins (this cake is deceptive on the toothpick test). Cool and decorate as you like!