Apple and Almond Cake with Dried Cherries

Apple and Almond Cake with Dried Cherries

Ingredients:

• • Eggs: 3
  • Sugar: 150g (¾ cup)

• • Vanilla: A pinch
  • Oil: 120 ml (½ cup)
  • Milk: 240 ml (1 cup)

• • Flour: 300g (2 cups)
  • Baking Powder: 15g (about 1 tablespoon)
  • Chopped Apples: 3, medium-sized

• • Grated Lemon Peel: From 1 lemon
  • Chopped Apple for Topping: 1, medium-sized
  • Butter: 20g (about 1 tablespoon)

• • Sugar for Topping: 2 tablespoons
  • Almond Flakes: To taste, for sprinkling on top
  • Dried Cherries: To taste, for sprinkling on top

Directions:

• • Preheat the Oven:
    • Preheat your oven to 175°C (350°F). Grease and line a 24 cm (9.5 inches) baking dish.
  • Prepare the Batter:
    • • In a mixing bowl, whisk 3 eggs with 150g sugar and a pinch of vanilla until smooth and slightly pale.
    • • Add 120 ml of oil and 240 ml of milk. Mix well.
      • Sift in the 300g of flour and 15g of baking powder. Stir until combined and smooth.
      • Fold in the grated lemon peel and 3 chopped apples.

  • Pour into Baking Dish:
    • Pour the batter into the prepared 24 cm baking dish, spreading it evenly.

• • Prepare the Topping:
    • In a small pan, melt 20g of butter and sauté 1 chopped apple with 2 tablespoons of sugar until the apple softens and caramelizes slightly.
  • Add the Topping:
    • • Arrange the caramelized apple slices on top of the batter.
    • Sprinkle almond flakes and dried cherries over the top.
  • Bake:
    • • Bake for 40 to 50 minutes at 175°C (350°F), or until a toothpick inserted in the center comes out clean and the top is golden brown.

  • Cool and Serve:
    • Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Serving Suggestions:

1. 1. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
   2. Pair with a cup of hot tea or coffee for an afternoon treat.
   3. Dust with powdered sugar before serving for a festive presentation.

1. Add a drizzle of honey or maple syrup for extra sweetness.
2. Serve with a side of fresh berries for a light and fruity contrast.

Cooking Tips:

1. 1. Be sure to sift the flour and baking powder to avoid lumps in the batter.

1. 1. Grate the lemon peel finely for an even distribution of flavor.
   2. If your apples are very sweet, reduce the amount of sugar in the topping slightly.
   3. Check the cake after 40 minutes with a toothpick to ensure it doesn’t overbake.

1. Let the cake cool before slicing to allow the flavors to settle and the texture to firm up.

Nutritional Benefits:

• • Apples: Rich in fiber, vitamins, and antioxidants.
  • Almonds: Provide healthy fats and a good source of protein and magnesium.

• Lemon: Adds a boost of vitamin C and freshness to the cake.

Dietary Information:

• • Dairy-Free Option: Replace butter with a plant-based alternative.
  • Nut-Free Option: Omit the almond flakes if you have a nut allergy.

• Gluten-Free Option: Use gluten-free flour in place of all-purpose flour.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 5g

• • Fat: 12g
  • Carbohydrates: 38g
  • Fiber: 3g

Storage:

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake for up to 4 days and reheat before serving.
• You can also freeze individual slices for up to 1 month. Thaw at room temperature before serving.