The rain has finally come to the southwestern coast of BC. What has felt like months of unusually hot, dry summer weather has come to an end. It’s time to think again about the foods and flavors that warm us up from the inside out.
Gala and Ambrosia apples are perfectly ripe at the moment, and offer a crisp texture and a sweet flavor. The combination of apples with cardamom creates a lightly spiced, wonderfully aromatic fall dessert.
This cake is an fall update of my Fragrant Orange Cake. It is airy and moist from folding in the 6 (I know, it’s a lot!) whipped egg whites. Served with a dollop of whipped cream or coconut cream, this dessert has guests coming back for more every time!
Apple Almond Cardamom Cake
Prep. time: 20 minutes
Baking time: 45 minutes
Makes: 8-12 servings
6 eggs, separated
2/3 cup local, unpasteurized honey
2 apples, grated (1 cup packed down)
1 3/4 cup almond flour
2 teaspoons ground cardamom
1. Preheat the oven to 350 F (180 C).
2. Grease an 8 or 9 inch (20 or 22 cm) springform pan, and line the bottom with parchment paper.
3. Separate the egg yolks and whites into two medium / large bowls.
4. In a small bowl, measure out the almond flour and cardamom, and stir together, breaking up any lumps.
5. Whip the yolks together with the honey for several minutes until it turns pale yellow and increases in volume.
6. Stir in the grated apple with the juice. Then stir in the almond flour mixture.
7. Whip the egg whites until very stiff, and then stir about 1/3 of the egg whites into the almond apple mixture.
8. Carefully and thoroughly fold in the remaining egg whites.
9. Bake for approximately 45 minutes. Allow to cool for at least 10 minutes before cutting. Cake will deflate noticeably as it cools.
10. Slice into 8 or 12 pieces, and serve with whipped cream, whipped coconut cream or vanilla ice cream.
Keeps well in the fridge for several days.