Flourless Ginger-Almond Cake with Apples

Flourless Ginger-Almond Cake with Apples

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¼ cup unsalted butter

  • 4

    Gala apples, peeled and thinly sliced

  • cup white sugar

  • Cake:

  • 3

    cups ground almonds

  • 2

    tsp ground ginger

  • 6

    large eggs, separated

  • 1

    ½ cups white sugar

  • 2

    T grated fresh ginger

  • Topping

  • 2

    Tbsp Demerara sugar


Preheat oven to 350. Butter a 10-inch spring form pan and line the bottom with parchment paper. Set aside. Melt butter in a large skillet over medium-low heat. Add apples and toss with 1/3 cup sugar. Cook gently, stirring until apples are coated with butter and softened, and juices are syrupy, about 10 minutes. Set aside to cool. Combine almonds and ground ginger. In a separate bowl, beat together egg yolks, and 1 ¼ cups sugar (reserving remainder), with an electric mixer. Beat for 2 minutes or until very pale and thick, add in grated ginger. Stir in almond and ginger mixture and half of the apple mixture, including juices. Beat egg whites until stiff, slowly adding the remaining ¼ cup of sugar until thick and glossy (like shaving cream). Fold into the almond mixture. Scrape batter into a prepared pan, decorate top with remaining apples and sprinkle with demerara sugar. Bake for 1 hour 15 minutes, covering the top with parchment paper after about 50 minutes to keep the top from getting too brown. A cake tester inserted into the centre should come out clean. Serves 8-10.


Facebook Conversations