← All recipes

🍰 Crunchy Almond Apple Cake with Fresh Raspberries

225 kcal · 30 min · 4 servings

Ingredients

• Eggs 3 pcs.
• Sugar 150 g
• Salt pinch
• Vanilla extract 1 tsp
• Apples, red 1 pcs.
• Lemon juice 1 tsp
• Whipping cream 200 g
• Wheat flour, Type 405 200 g
• Baking powder 1.5 tsp
• Cinnamon 1 tsp
• Almonds, ground 100 g
• Raspberries, frozen 100 g
• Almonds, sliced 20 g
• Icing sugar 1 tbsp

Instructions

1. 1. Preheat your oven to 170 degrees Celsius with top and bottom heat.
2. 2. Line the bottom of a springform pan with baking paper.
3. 3. Place a cake ring on the baking paper inside the pan.
4. 4. Whisk the eggs, sugar, a pinch of salt, and vanilla extract in a bowl with a mixer for 4 to 5 minutes until white and creamy.
5. 5. Wash the apple, quarter it, and remove the core.
6. 6. Cut the apple flesh into small cubes.
7. 7. Pour the lemon juice over the apple cubes and mix everything well.
8. 8. Stir the cream briefly and gently into the egg-sugar mixture.
9. 9. Mix the flour, baking powder, and cinnamon in a small bowl.
10. 10. Gently fold the flour mixture and the ground almonds into the liquid batter.
11. 11. Pour the finished batter into the cake ring and smooth the surface.
12. 12. Distribute the marinated apple cubes evenly over the batter.
13. 13. Sprinkle the fresh raspberries loosely over the batter and apples.
14. 14. Sprinkle the cake with the sliced almonds.
15. 15. Bake the cake in the preheated oven at 170 degrees for about 40 to 45 minutes.
16. 16. Remove the cake from the oven and let it cool completely.
17. 17. Carefully release the cake from the mold after it has cooled.
18. 18. Dust the finished cake with powdered sugar before serving.

Nutrition per serving

• kcal: 225
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 24 g