Spiced Apple Almond Cake

Apple-cinnamon is my favourite combination and I couldn’t not do justice to it. It’s one of the most comforting desserts I feel, the one that you can never get tired of. And this is one of those cakes. It’s simple, super easy (probably the easiest) and oh, so yummy!

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#Favourite series continues….

My first recipe for the favourite series was the Blueberry Tart-two ways, which was more of a summery- classy sort of a recipe. Next up is this beautiful, ever so mouth-watering Spiced Apple Almond Cake, with a generous drizzle of warm salted caramel sauce & a big scoop of chilled vanilla ice cream. Decadent, isn’t it? I personally love this one a bit too much, more than I would accept, haha. Everything I love in one single dessert! I have used the same caramel recipe as the one before in Banana Cheesecake with Salted Caramel, so you can check it out here. Now an apple cake is more of a fall dessert, but I honestly make it all year round because I love it so much!

My sister has recently started following this diet plan, where she cannot eat flour or too much butter. Since she loves apple-cinnamon as much as I do, it was only unfair that she couldn’t have a piece of it. That’s when I came across this gluten free cake by obviously, Nigella Lawson. It’s not only gluten free, but also has no oil or butter. Can you imagine?! Her version is just an apple almond cake, but I had to do this little spicy twist. So glad I did! 😀

Apple cake 1.jpg

Apple cake 2.jpg

(Excuse me for the melting ice cream. Delhi is just sickeningly hot :/ I have tried shooting it thrice already! )

I don’t think I can put it in words as to how amazing this cake is. Imagine, a slice of warm spiced apple cake with warm dripping salted caramel, topped with a spoonful of classic vanilla ice cream. Are you hungry? Yes? Stop reading and start baking! You will thank me later! 😀


MAKES: 8 slices (8″ springform tin) 


For the spiced apples

  • 1 1/2 eating apples, peeled, cored and diced
  • 1 tbsp lemon juice
  • 1 tbsp apple cider
  • 1 tsp castor sugar
  • 1/2 tsp cinnamon powder


For the cake

  • 4 large eggs, separated
  • 165 gms almond meal
  • 120 gms castor sugar
  • juice of half a lemon
  • 1/2 tsp cinnamon powder


For the salted caramel

  • 50 gms granulated sugar
  • 22 gms unsalted butter
  • 30 ml heavy cream
  • 1/8 tsp vanilla essence
  • 1/2 tsp sea salt, or to taste



For the spiced apples

  • Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice, apple cider and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash down the apples with the back of a wooden spoon or fork. I like it a bit chunky. Leave to cool.


For the cake

  • Preheat the oven to 180 C. Grease an 8″ springform tin with oil and dust properly with flour.
  • In a medium bowl, whisk the egg whites until it forms soft peaks. Keep aside.
  • In another large bowl, beat together the egg yolks, almond meal, sugar, lemon juice and cinnamon powder. Add the mashed spiced apples and mix well. Using a spatula, gently fold in the egg whites with the batter.
  • Pour the batter into the prepared tin and bake at 180 C for 40-45 mins, or until a skewer inserted comes out clean. It’s more of a pudding sort of texture, so don’t overcook it. My oven takes a bit longer than usual so you might wanna check around 35-38  mins. Let it cool and then de-mould.


For the caramel

  • Heat granulated sugar in a medium saucepan over medium heat, stirring using a heat resistant rubber spatula or a wooden spoon.
  • Sugar will start to form clumps and eventually melt into a thick brown amber colored liquid as you keep stirring. Do not burn the sugar or you will have to restart the process. It only takes a few seconds for it to burn.
  • When the sugar has completely melted, immediately add the butter. Keep stirring. Be careful not to get your face too close to the heat as the sugar will bubble rapidly once butter is added. Stir until butter is completely melted, for about a minute.
  • Slowly pour in the heavy cream and vanilla extract into the caramel. Be very careful because the caramel will bubble or even splatter because of the cold cream.
  • Let the caramel boil for a minute. It will rise in the pan as it boils.
  • Remove from heat and stir in the sea salt. Allow to cool down completely before using. Caramel is ready!



Drizzle a generous amount of warm salted caramel sauce over a warm slice of the cake and serve with a scoop of vanilla ice cream on top. Happy eating! 🙂


Note: Drizzle the caramel on the cake only at the time of serving or else the caramel will harden.


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4 thoughts on “Spiced Apple Almond Cake

    1. Hi Mansi,
      I haven’t tried the regular Amul fresh cream in this recipe, so I’m not sure if you can due to low fat content in Amul fresh cream. I have used Amul whipping cream in this one. Any other store bought whipping/ heavy cream works perfectly. Hope this helps, shoot me up with any other question! 🙂


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