Apple and almond cake


  • 3 eggs, lightly beaten
  • 100g melted butter
  • 80 g brown sugar
  • 1/2 teaspoon vanilla extract/powder
  • 110 g almond meal
  • 100 g all-purpose flour
  • 40 g spelt flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 Tbsp sliced almonds
  • 200g grated apple (peeled and cored)
  • icing sugar, to dust


  1. Preheat oven to  170C 
  2. Grease and line a 20cm round tin  Dust the inside of the bundt tin liberally with sugar, tapping and turning the tin to ensure that every bit of the buttered surface gets covered with flour. Tap and shake off the excess dello zucchero. sprinkle sliced almonds on the bottom of the pan.
  3. Place eggs, sugar and  vanilla in a large bowl and mix with a wooden spoon until smooth and just combined.
  4. Add the melted butter, the almond meal, flour, baking powder and salt. Mix well. Stir through the grated apple and mix gently until the batter is evenly mixed.
  5. Pour the batter into the prepared box. Bake in preheated oven for about 45 to 50 minutes until a skewer inserted in the center is clean. Remove from the oven. Place a large upturned dinner plate on top of the can and then flip it over to drop the cake onto the plate.
  6. sprinkle with powdered sugar and serve

Patrizia Miceli