Almond, Apple And Vin Cotto Cake
- Total Time
- 1 hour
- Rating
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Ingredients
- 4tablespoons melted unsalted butter, plus butter for pan
- ÂĽcup cake flour, plus flour for pan
- 6tart apples, peeled, cored and each cut in 16 slices
- 1cup plus 3 tablespoons sugar
- 1teaspoon vanilla extract
- 8egg yolks
- ½cup vin cotto or boiled cider
- 4egg whites
- 2½cups almond flour
- 1tablespoon confectioner's sugar
Nutritional analysis per serving (10 servings)
446 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 37 grams sugars; 10 grams protein; 26 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter and flour a 10-inch springform cake pan.
- Step 2
Place 1 tablespoon butter in large skillet over medium heat. Add apples, and sprinkle with 3 tablespoons sugar and ½ teaspoon vanilla. Saute 4 to 5 minutes, until starting to soften. Spread on baking sheet to cool.
- Step 3
Beat yolks with ½ cup sugar in large bowl until very light. Fold in remaining butter and vanilla, ¼ cup vin cotto and cake flour.
- Step 4
Whip egg whites until firmly peaked. Gradually beat in remaining sugar until glossy. Fold egg white mixture into egg yolk mixture. Fold in almond flour.
- Step 5
Spread half the apples in pan. Add half the batter. Repeat layers. Sift confectioner's sugar over top. Bake 40 to 45 minutes, until browned. Cool, remove from pan and serve with vin cotto drizzled on each portion.
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