This soft and moist apple and almond cake with cinnamon and cardamom, is finished with a simple vanilla butter icing and decorated with incredible candied nuts covered in a sugary, cinnamon shell with a hint of salt. An explosion of textures, with all the flavours we crave as we move from summer into autumn, this luscious cake is wonderful served at all times of the day.
Serves 10 - 12
Collect together your equipment (see Recipe Notes below) and ingredients.
First, make the Cinnamon Candied Nuts: preheat oven to Fan Oven 130°C /150°C/300°F/Gas 2.
Whip the egg white and water with an electric whisk, until it forms stiff peaks.
Sprinkle the sugar, cinnamon, cardamom, salt and chilli flakes (if using) over the egg white and carefully fold in.
Tip the nuts into a large mixing bowl, add the cinnamon egg white and fold together until the nuts are covered in a layer of egg white. Do not over mix.
Tip out onto a baking tray lined with baking parchment, and spread the nuts out into a single layer.
Bake in the oven for 45 minutes, giving the nuts a good stir every 15 minutes.
Remove from the oven. As soon as they are cool enough to handle, use your hands to break up any chunks of nuts which may have formed. Set aside to completely cool.
Secondly, make the Apple Spice Cake: preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4.
Peel and core the apples and grate using a box grater.
Add the apple to a mixing bowl with the wet ingredients – oil, yoghurt, eggs and vanilla extract.
Now add the dry ingredients – flour, ground almonds, bicarbonate of soda, baking powder, cinnamon, cardamom, salt and sugar.
Use a balloon whisk to mix thoroughly and then divide between 2 x 18cm/7in greased and lined, round cake tins.
Bake in the centre of a preheated oven for 25 – 35 minutes, or until cooked.
Leave in the tin for 5 minutes and then transfer to a wire rack to cool.
Vanilla Butter Icing: mix the icing sugar, butter and vanilla extract together.
Slowly add the milk until you achieve a thick, smooth, spreading consistency.
Finish the cake: transfer the cake to a serving plate and spread the icing over the cake.
Swirl the icing with a knife to make an attractive pattern.
Add some Cinnamon Candied Nuts around the edge of the cake.
Equipment:
Where is the Cinnamon Candied Nuts recipe from?
The recipe for the Cinnamon Candied Nuts is very, very slightly adapted from this one by the fabulous Sally’s Baking Addiction.
The nut recipe makes far more than you need to decorate this cake but rest assured, the leftovers are delicious with an aperitif and are a fabulous cheeky snack, at any time of the day. You could even add them to salads. If you are feeling really adventurous, add some chilli flakes to the nuts. Trust me – a fabulous addition. For more information on the Cinnamon Candied Nuts, see here.
What nuts should I use for the Cinnamon Candied Nuts?
I made this batch of Cinnamon Candied Nuts using a packet of unsalted mixed nuts (pecans, whole almonds, cashews, hazelnuts, Brazil nuts) which I had in the cupboard. If you are buying nuts specifically for making this recipe, bear in mind that the best nuts to use, are those with texture for the sugar coating to cling on to – such as pecans, walnuts and whole almonds, skin on.
Where is the sponge cake recipe from?
Based on my Spicy Cake with Vegetable/Fruit and Nuts – Core Recipe, the cake batter is not overly sweet, and I love the fact that I have sufficient to make 2 cakes. Your options include –