Yesterday I made a cake without any idea of what I was going to make. I used some ingredients I had in the cupboard and let my creativity do the job.
I must say that following a recipe is not my forte. I cannot cope with “set ingredients”, that will just take away all the creativity and the joy of baking your own cakes.
Yes, sometimes cakes don’t turn out as you expected, but then you learn for the next time and as you gain experience you will have more of an idea of quantities and combination of ingredients.
As I had no butter in the fridge I ground some almonds and added them to the mixture. They contain vegetable oils which give a good and moist texture to cakes which can replace butter or oil.
Baking without recipes is pure therapy for me. The final result was interesting. I created a butter free apple and almond cake and I decorated it with almond flakes which had been lurking in the cupboard ready to be used. Almond flakes can make pretty flowery decorations which are delicious too!
- Prep Time : 30 minutes
- Cook Time : 40 minutes
- ground almonds – 150 g
- sugar – 150 g
- self raising flour – 100 g
- large apples – 3
- eggs – 5
- vanilla extract – 1 tbsp
- the zest of one lemon unwaxed
- a drop of liquor (like rum)
- almond flakes
- icing sugar
- desiccated coconut flakes
- sugary pearls or round chocolate crispies
Whip the yolks with 3/4 of the sugar until pale and creamy then add the lemon zest, flour, ground almonds, vanilla extract and liquor.
Peel the apples, slice them and add them to the mixture
Whip the egg whites with the remaining sugar and gently incorporate them to the mixture as well
Stir well until you get a creamy texture
Cook the cake at 150C for 40 minutes. When it is cooked let it cool down and spread some apricot or orange jam over it
Decorate with flaked almonds to resemble flower’s petals; with round chocolate crispies or sugary pearls you can make the stamen. Sprinkle with coconut flakes and a little dust of icing sugar.
Et voila’! A happy flowery cake for you!
10 thoughts on “Apple and Almond flowery cake – butter free recipe”
look absolutely like spring! just beautiful Alida!
Che deliziosa torta e ben decorata, complimenti! Mi piace l’idea dell’assenza del burro, deve essere molto golosa! Un abbraccio!
I love the beautiful pattern of almonds for this cake, Alida! Such a labor of love – I love that took a lot of patience to do, but so beautiful…
Dear Alida, The is a beautiful cake. Your presentation is simply beautiful.
I like that you use your imagination and create with the ingredients you have. That is the way our mothers and grandmothers cooked too and everything was delicious.
Blessings dearest. Catherine xo
I love this cake it looks so joyful and sounds delicious too. Thank you for entering Credit Crunch Munch:-)
How pretty! I would love a slice for the afternoon tea, Alida.
Love that Alida. The almond flowers are amazing. I initially thought they were small apple slices :).
Your cake looks and sounds delicious! And the almonds on top, wow!
thank you very much for your replay. Will try this cake soon! 🙂 Have a nice Sunday!