The Great British Bake Off has landed off, which means CAKE. Not that I need any excuse to make this almond cardamom apple layer cake. Nope the fact that it is full of autumn flavours likes warming cardamom, citrusy orange zest and here there and every fall apples, plus yeah a little bit of cardamom in the whipped cream too means that I HAD to make it anyway.
But the GBBO just helped me make it that little bit earlier that I would have.
Because face it baking mania is here, and for the next few weeks we will be glued to our screens, watching the drama unfold, swept up in the enthusiasm, sharing the highs and the lows (from our safe sofas and kitchens), baking testing and dreaming away and rooting and cheering like mad when our favourite contestant gets the result that we want.
All the time wishing we were brave enough to have entered in the first place. Or is that last part just me?
The secret to this perfect (in my not so very humble and definitely right opinion) almond cardamom apple layer cake is – yes you guessed it – the apple. But not just apple in the usual form. But apple cut into chunks then simmered with a little sugar and water till they fall apart in almost puree form with a few little chunks still remaining.
That apple puree gives the cake such an awesome flavour especially lifted by the cardamom and orange peel powder. This could so be my Christmas cake (hello christmasy orange and cardamom) and Easter cake and my well, my everything cake. It can’t hurt to be prepared.
All the cake.
For more cake recipes why not try out these below,
Thank you for reading my almond cardamom apple layer cake recipe post. This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, African recipes, Sierra Leonean recipes, travel plans and much more for you. Opinions as always, are my own.
Get the Almond Cardamom Apple Layer Cake Recipe
- 4 apples peeled and cut into small cubes
- 100 mls water 0.4 cup
- 375 g caster sugar superfine sugar, divided (13.2oz)
- 375 g unsalted butter room temperature (13.2oz)
- 5 free-range eggs
- 385 g self-raising flour (13.5oz)
- 1 tsp baking powder
- Pinch pf salt
- 1.5 tsp ground cardamom
- 0.5 tsp ground dried orange peel
- 25 g of almond flakes (1 oz)
- 250 ml whipping cream (1 cup)
- 1 tbsp icing sugar
- Large pinch ground cardamom
- Preheat the oven to fan assisted 150C / 170C/ 340F / gas 3 and lightly oil 3 lined 20cm round cake tins.
- Add the apples along with the water and 50g of the caster sugar in a pan over medium heat and cook for about 15 mins till the apples have almost turned into a puree. Set aside and let cool.
- Add butter and remaining sugar in a bowl, and cream with an electric handheld mixer until light and fluffy.
- Then beat in the eggs one at a time, making sure to beat the mixture well after each addition before beating in the almost pureed apple.
- Mix together the flour, baking powder, salt, cardamom, and orange peel in a large bowl and then fold in the wet ingredients.
- Divide the mix equally among the 3 prepared tins, sprinkle the almonds on top of one of the cakes and bake in the hot oven for 30 mins or until a skewer inserted into the cake comes out clean.
- Leave the cakes to cool in the tins for 10 mins, then transferring them to a cooling rack to cool completely.
- Make the whipped cream by mixing the cream, sugar and cardamom together in a large bowl and whipping till the cream forms soft peaks.
- Spread half the whipped cream on the top of a plain topped cake, place the second plain topped cake on top and cover with the remaining whipped cream. Then top with the almond covered cake, sprinkle on some icing sugar, slice and serve.
Can I please wax a little bit about the tins they were baked in? And for us keen bakers and secret GBBO wannabes we should be checking out the awesome OXO Good Grips non-stick pro baking range. First thing I love about this range is the weight of the items. They have got a good weight to them (in a very good way) which you know means a really good heat transfer for even cooking.
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