• --- 1 ½ kg (6-8) red apples (Starking Delicious or Pink Lady)
• --- 2 tablespoons (20ml) lemon juice
• --- 1/3 cup (85g) unsalted butter
• --- 3 tablespoons (60g) light soft brown sugar
• --- 1 teaspoon (4g) cinnamon
• --- ¼ teaspoon nutmeg
For the Cake
• --- 2 cups (300g) all-purpose flour
• --- 2 teaspoons (16g) baking powder
• --- 1/3 teaspoon salt
• --- 1 teaspoon (4g) ground cinnamon
• --- ½ teaspoon (1g) ground ginger
• --- 4 eggs (M)
• --- 1 cup (230g) sugar
• --- 2/3 cup (170ml) sunflower oil
• --- 1 teaspoon (5ml) vanilla extract
• --- ½ cup (125ml) milk
For the Topping
• --- ½ cup (80g) coarsely chopped almonds
METHOD
For the Caramelized Apples:
1. Peel the apples, cut them into quarters, remove the cores, and slice them thinly. Pour the lemon juice over them and mix. This helps prevent the apples from browning.
2. Place a large pan over heat. Add the apples, stir, and then add the brown sugar, cinnamon, and nutmeg.
3. Sauté them for about 6-7 minutes until they soften slightly and caramelize. Let them cool. Preheat the oven to 200°C. Line a 25 cm round springform pan with parchment paper and grease the sides.
For the Cake:
1. In a bowl, mix the flour with the baking powder, salt, cinnamon, and ginger. Place the eggs in a separate bowl and add the sugar. Beat with a mixer until fluffy.
2. Add the sunflower oil, vanilla, and milk. Reduce the mixer speed and gradually add the flour mixture. Add the caramelized apples and mix well with a spatula. Pour the mixture into the pan and sprinkle the surface with the coarsely chopped almonds.
3. Bake in the preheated oven for 1 hour. Let it cool. Run a knife around the edges of the apple cake, open the springform pan, and serve.
