This beautiful dessert has the characteristic sweet, nutty almond flavor of marzipan, offset by the tartness of Granny Smith apples. Its soft, light, and slightly chewy texture is very satisfying, and with no cinnamon or other spices usually associated with apples, you get the pure apple flavor, which is a rarity among apple cakes.
New York – Style Apple CakeCourse: DessertCuisine: AmericanDifficulty: Simple
A beautiful spiral of apple slices crowns this almond-flavored dessert.
Butter for pan
1 pound almond paste (marzipan), broken into chunks
1 cup sugar
1/2 teaspoon salt
6 large egg yolks
8 large egg whites
2/3 cup all-purpose flour
3 Granny Smith apples, peeled and sliced into slim wedges
- Preheat oven to 325F / 163C. Butter a 9-inch springform pan, line the bottom with a circle of parchment paper and butter the parchment.
- In a large mixing bowl, combine almond paste, 1/2 cup of sugar, salt, and egg yolks and mix with an electric mixer, fitted with beaters, until thick and smooth.
- In a separate medium bowl, whisk together egg whites and remaining sugar until the sugar is completely incorporated. The mixture should be foamy but not yet hold peaks. Gently whisk in flour.
- Add the egg-white mixture to the egg-yolk mixture and whisk for about 10 – 15 seconds. Scrape down the sides of the bowl and continue whisking until you have a smooth batter, about 5 – 10 seconds more.
- Pour batter into the prepared pan and arrange overlapping circles of apple slices on the surface. Bake until a knife inserted in the center comes out clean, 60 – 70 minutes.
- Run a knife around the sides of the pan to loosen the cake, then cool in the pan for about 10 minutes. Remove the sides of the pan and slide the cake onto a wire rack to cool completely. This cake will stay moist in the fridge for a few days, wrapped in plastic or under a cake cloche. Bring to room temperature before serving.