This layered apple cake incorporates an almond mixture known as frangipane. It is a thick, sweet paste usually used as a base in fruit tarts, although here it is spread between layers of crisp, green apples.
- 3 green apples
- 300 g (10½ oz/2 cups) plain (all purpose) flour
- 1 tsp baking powder
- 150 g (5½ oz) unsalted butter, at room temperature
- 175 g (6 oz) caster (superfine) sugar
- 100 g (3½ oz/1 cup) almond meal
- 4 eggs
- 200 ml (7 fl oz) full-cream (whole) milk
- 1 tsp vanilla extract
- cream, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Slice the apples crossways into thin rounds. Leave the core in, but pick out and discard the seeds.
- Combine the flour, baking powder, butter, 150 g (5½ oz) of the sugar and the almond meal in a bowl to make a thick paste. Set aside.
- Preheat the oven to 180°C (350°F). Grease and line a 22-cm (8¾ in) springform cake tin.
- Overlap one-third of the sliced apple in the base of the tin, making sure the base is completely covered. Spoon over half the flour and almond mixture and use the back of a spoon or a palette knife to evenly spread over the apples. Repeat with another layer of apple and the remaining almond mixture, then top with the remaining apple.
- Whisk the eggs, milk and vanilla in a bowl and pour the batter over the cake. Sprinkle the remaining sugar over the top and bake for 45 minutes, until the top of the cake is golden and puffed up.
- Allow to cool in the tin before removing. Cut into slices and serve with cream if desired.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99