Prep 30 mins
Cook 40 mins
This is an almond cake that is almost a custard with a poached appple in the center of each piece.
- 2 1⁄2 cups cold water
- 1⁄2 lemon, juice of
- 4 tart baking apples
- 3 eggs
- 1 pinch salt
- 1⁄2 cup butter, at room temperature
- 2⁄3 cup sugar
- 2⁄3 cup ground almonds
- Put the water and lemon juice in a large saucepan.
- Halve, core and peel the apples and drop them in the lemon water to prevent discoloring.
- Add another 1/2 cup of water, if necessary, to cover the apples.
- Cover the pan and bring to a boil quickly.
- Reduce heat and simmer uncovered for 3-5 minutes, until apples are just barely tender.
- Remove apples from the pan and drain them.
- Preheat oven to 350F.
- Butter a 10-inch pie plate.
- Separate the eggs.
- Put the egg whites in a mixing bowl with a pinch of salt and whip them until stiff peaks form.
- In another bowl, cream the butter and sugar.
- Stir in the egg yolks and almonds.
- Mix a spoonful of whipped egg whites into the creamed mixture then gently fold in the rest of the egg whites.
- Place the apple halves, flat side down in the buttered pie plate.
- Pour the almond topping mixture over the apples and gently smooth the batter between the apples. The tops of the apples will peek through.
- Bake for 35-40 minutes until golden brown.
- Serve at room temperature.
DD and I really liked this; DH doesn't care much for apples, so he wasn't thrilled. However, I loved the texture & flavor of it and will definitely make it again!!
We really liked the almond crunch with the apples. I wondered if the apples would still be firm after boiling-they were. Thanks for this easy delicious dessert!
I was a little worried when I initially pulled this out of the oven as it looked more like a sponge cake than what was described. By morning, the air was gone from my lovely cake and it was the dense confection I expected. This cake reminded me of the French clafouti except that it offered this delicate almond flavor and crust. That went especially well with the tender apples. Brought this to work as a birthaday cake for a co-worker, served with a light dusting of powdered sugar. It was a big hit. I made mine with light butter and it worked out very well. Thanks Bunny Mom.