Baking

Nigella's Apple and Almond Cake (Butter and Oil-Free) recipe

Name: Nigella's Apple and Almond Cake (Butter and Oil-Free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10
Ingredients: 5-6 tart eating apples like Braeburns (2-3); 1 tbsp fresh lemon juice (½ tbsp); a splash of vegetable oil for greasing (optional - use more baking paper if omitting); 285g apple purée (143g, ingredients listed above); 8 large eggs (4); 325g ground almonds (163g); 200g caster sugar (100g); 1 tbsp fresh lemon juice (½ tbsp); 50g flaked almonds; 15g plain flour; 40-65g caster sugar (I use 40g); 85ml milk; 40g butter (at room temperature); ½ tsp vanilla extract; pinch of salt; 75g apple jam (I use St Dalfour); 1 tsp icing sugar (for dusting)

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One cake, two ways. Nigella’s Apple and Almond Cake is perfect as is. Or, sandwich it together with apple jam and Nagi’s Less-Sweet Fluffy Vanilla Frosting. The two-layered cake takes more effort but if you have the time, DO IT.

Prep20m
Cook40m
Total1h

cake fruit gluten-free ground-almonds nigella

Nigella's apple and almond cake sandwiched together with apple jam and frosting

Single layer cake (photo one)

This is such a clever cake. It contains no butter or oil, which is incredible given how lovely it tastes.

There’s no flour either; just ground almonds. One slice contains about 10g of carbs when cut into 12; the lowest carb content of all the cakes I’ve made.

Like its almondy cousin, Chocolate Olive Oil Cake, it doesn’t rise much. What to do with a flat cake? Embrace it. Or, make two and sandwich them together.

Double layer cake; not gluten-free (photo two)

A commenter on Nigella’s recipe recommended whisking the egg whites separately for a taller, lighter cake. It makes a big difference.

The cakes are sandwiched together with Apple and Cinnamon jam and Nagi’s Less-Sweet Fluffy Vanilla Frosting. Glorious.

The frosting is also known as Ermine frosting. It contains far less sugar than regular buttercream and the recipe is kind of weird. It contains flour (no, really) but I didn’t hesitate because Nagi has never steered me wrong. It is spectacular; a cross between fresh cream and buttercream. I make a third of the original quantity because I only need enough for sandwiching.

Whichever version you make

You can’t go wrong. Nigella says this cake is: “best served slightly warm, though still good cold”. Sometimes I think that’s code for: “may dry out the day after it’s been baked”. Happily it doesn’t; not one bit. Not even on day three or after it’s been frozen.

Notes

The original recipe makes one 25cm cake. A commenter said that the outside can brown before the middle cooks; I avoid this size and make two 20cm cakes instead.

The Braeburns I buy are small so I use an entire bag and enjoy leftover purée with yoghurt and granola.

Store in an airtight tin for 3 days or in the fridge for up to 5 days (but best eaten at room temperature).

Gluten-free without the frosting.

Recipe credit

Based on Nigella’s Apple and Almond Cake. I’ve reduced the sugar in the cake and apple purée.

Recipe

Nigella's Apple and Almond Cake (Butter and Oil-Free)

Prep20m
Cook40m
Total1h

Serves: 10-12

Ingredients

Apple purée (1 x 20cm cake measurements in brackets)

5-6 tart eating apples like Braeburns (2-3)
1 tbsp fresh lemon juice (½ tbsp)

2 x 20cm cakes (1 x 20cm cake measurements in brackets)

a splash of vegetable oil for greasing (optional - use more baking paper if omitting)
285g apple purée (143g, ingredients listed above)
8 large eggs (4)
325g ground almonds (163g)
200g caster sugar (100g)
1 tbsp fresh lemon juice (½ tbsp)
50g flaked almonds

Optional fillings (for the sandwich cake)

15g plain flour
40-65g caster sugar (I use 40g)
85ml milk
40g butter (at room temperature)
½ tsp vanilla extract
pinch of salt
75g apple jam (I use St Dalfour)
1 tsp icing sugar (for dusting)

Method

To make the single layer cake

Apple purée: Peel and core 2-3 Braeburn apples (or other tart eating apples). Roughly chop into 2cm squares and place into a heavy-bottomed saucepan with ½ tablespoon of fresh lemon juice. Bring to a bubble over a medium heat, then turn the heat down, cover and simmer for around 10 minutes or until the apples are soft. Mash into a rough purée and leave to cool.
Cake: Preheat your oven to 180°C (160°C fan). Line a 20cm tin with baking paper and oil the sides with vegetable oil. I use a springform or closed tin.
Either:
1. Add the apple purée (143g) to a food processor along with 4 large eggs, 163g of ground almonds, 100g caster sugar and ½ tablespoon of fresh lemon juice. Process until combined then pour into the prepared baking tin.
2. Alternatively, for taller, lighter cakes: separate 4 large eggs and whisk the whites until they hold peaks. Combine 163g of ground almonds, 100g caster sugar, ½ tablespoon of fresh lemon juice, the apple purée (143g) and the egg yolks in a large bowl. Gently fold in the egg whites until everything has combined.
Scatter over 50g of flaked almonds. Bake for 40 minutes but check after 35. A cake tester should come out clean. The centre reaches 90-92°C when cooked. Leave to cool a little then remove from the tin and place onto a wire rack.

To make the double layer sandwich cake

Apple purée: Peel and core 5-6 Braeburn apples (or other tart eating apples). Roughly chop into 2cm squares and place into a heavy-bottomed saucepan with 1 tablespoon of fresh lemon juice. Bring to a bubble over a medium heat, then turn the heat down, cover and simmer for around 10 minutes or until the apples are soft. Mash into a rough purée and leave to cool.
Cake: Preheat your oven to 180°C (160°C fan). Line two 20cm tins with baking paper and oil the sides with vegetable oil. I use springform or closed tins.
Either:
1. Add the apple purée (285g) to a food processor along with 8 large eggs, 325g of ground almonds, 200g caster sugar and 1 tablespoon of fresh lemon juice. Process until combined.
2. Alternatively, for taller, lighter cakes: separate 8 large eggs and whisk the whites until they hold peaks. Combine 325g of ground almonds, 200g caster sugar, 1 tablespoon of fresh lemon juice, the apple purée (285g) and the egg yolks in a large bowl. Gently fold in the egg whites until everything has combined.
Divide the batter between the prepared tins. Scatter 50g of flaked almonds over one cake. Bake for 40 minutes but check after 35. A cake tester should come out clean. The centre reaches 90-92°C when cooked. Leave to cool a little then remove from the tins and place onto a wire rack.

Fillings (makes enough frosting to spread, but not pipe, over one cake)

Make a roux: Add 15g of plain flour and 40-65g of caster sugar (I use 40g) into a small saucepan. Place over a medium heat and toast for 30 seconds, constantly whisking.
While still whisking, slowly add 85ml of milk. As the milk heats, the mixture will thicken into a roux - keep whisking until the consistency is like a really thick custard. Turn off the heat.
The original recipe advises pressing cling film onto the top of the roux to prevent a skin from forming. I skip this and just whisk it every so often. It needs to come down to room temperature - roughly 20 minutes on a countertop then 30 minutes in the fridge (don’t let it become fridge-cold or it’ll struggle to mix with the butter). I just leave it by an open window.
Make the frosting: Add 40g of room temperature butter to a medium bowl. Whisk until pale (I use a handheld mixer). Add 1 tablespoon of the roux at a time, constantly whisking until all of the roux has been used (this takes about 1 minute). Add ½ tsp of vanilla extract and a pinch of salt. Mix for a few more minutes until the mixture can hold peaks.
Assemble: Spread the frosting over the cake without the flaked almonds. Spread 75g of apple jam over the frosting. Place the second cake on top then dust with 1 teaspoon of icing sugar.