CAKE: 350ºF 35-40 minutes 8" springform pan parchment lined
DRY
1 1/2 cups almond flour
2 TB corstarch
1 tsp baking powder
1/4 tsp salt
WET
3 eggs separated
1/2 cup sugar - using allulose 3/4 cup
1/2 cup greek yogurt (or avocado oil)
2 tsp vanilla extract
1 tsp almond extract
ADD
3 cups peeled and diced apples
TOPPING:
1/2 cup sliced almonds
1 TB raw sugar
MAKE
prep pan with parchment
take the wet ingredients, beat the yolks and sugar util it triples in volume and is pale & thick
Add in the extracts once it is fluffed.
Combine the dry ingredients and sift well.
Add the dry to the egg yolk/sugar along with the 1/2 cup yogurt - this will be thick at this point.
Beat the egg whites until stiff peaks.
Fold the egg whites into the batter - try to keep as much airy volume when adding in the apples.
Pour the batter/apples into the prepped pan and top with sliced almonds and raw sugar then place into a hot 350ºF oven in the middle rack and bake 35-40 minutes or until a knife comes out clean.
Leave the cake in the pan until fully cooled.
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