This cake combines some of my favourite flavours and therefore, it was the cake that I chose last week as my birthday cake.
It truly is a stunningly delicious and very moist cake and you should give it a try.
ingredients:
2 eating apples, peeled, cored and diced (I used 3 little Pink Lady apples)
zest of 1 lemon
juice of 1/2 lemon
6 large eggs, at room temperature
225g caster sugar
240g ground almonds
1 tsp baking powder (it can be gluten free)
1/2 tsp vanilla extract
40g flaked almonds
handful of flaked coconut shavings
for the coconut buttercream:
280g icing sugar
100g butter, softened
3 tbsp coconut milk
method:
juice of 1/2 lemon
6 large eggs, at room temperature
225g caster sugar
240g ground almonds
1 tsp baking powder (it can be gluten free)
1/2 tsp vanilla extract
40g flaked almonds
handful of flaked coconut shavings
for the coconut buttercream:
280g icing sugar
100g butter, softened
3 tbsp coconut milk
method:
Place the apples, lemon zest and lemon juice inside a pan over a low heat. Cover and cook for 15 to 20 minutes until softened. Set aside to cool.
Preheat the oven to 160ºC and line the base and sides of a 20cm loose bottomed cake tin with baking paper.
Whisk together the sugar and eggs until light and pale.
Stir in the cooled apples.
Add the ground almonds, baking powder, vanilla extract and flaked almonds and stir until all the ingredients are well incorporated.
Pour the mixture into the prepared tin and bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
My cake took around 60 minutes to cook completely.
Remove the cake from the oven and set aside to cool in its tin.
To make the buttercream, whisk the icing sugar and butter for 5 minutes until light and fluffy. add the coconut milk and whisk for another minute.
When the cake is totally cool, turn it out onto a serving plate and top with the buttercream.
Sprinkle with the coconut shavings and serve.
Preheat the oven to 160ºC and line the base and sides of a 20cm loose bottomed cake tin with baking paper.
Whisk together the sugar and eggs until light and pale.
Stir in the cooled apples.
Add the ground almonds, baking powder, vanilla extract and flaked almonds and stir until all the ingredients are well incorporated.
Pour the mixture into the prepared tin and bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
My cake took around 60 minutes to cook completely.
Remove the cake from the oven and set aside to cool in its tin.
To make the buttercream, whisk the icing sugar and butter for 5 minutes until light and fluffy. add the coconut milk and whisk for another minute.
When the cake is totally cool, turn it out onto a serving plate and top with the buttercream.
Sprinkle with the coconut shavings and serve.
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Este bolo, por reunir alguns dos meus ingredientes favoritos, foi o bolo que eu escolhi para celebrar o meu aniversário na semana passada.
Um bolo simpels de fazer e que é uma verdadeira maravilha para o palato, pois é húmido por dentro e combina sabores absolutamente fenomenais.
ingredientes:
2 maças descascadas, sem caroço e cortadas em cubos pequenos (eu usei 3 maçãs Pink Lady pequenas).
raspa de 1 limão
sumo de meio limão
6 ovos grandes (L), à temperatura ambiente
225g açúcar refinado branco
240g amêndoa ralada
1 colher chá de fermento em pó (pode utilizar fermento sem gluten)
1/2 colher chá de extracto de baunilha
40g amêndoas laminadas
um punhado de flocos de côco
para a cobertura:
280g açúcar em pó
100g manteiga, amolecida
3 colheres sopa de leite de côco
preparação:
Num tacho sobre lume brando, colocar as maçãs, a raspa e o sumo do limão.
Tapar e cozer as maçãs por cerca de 15 a 20 minutos, ou até estarem macias. Arrefecer e reservar.
Bater os ovos com o açúcar, até obter uma mistura fofa e pálida.
Adicionar as maçãs cozidas e misturar.
Adicionar a amêndoa ralada, o fermento, o extracto de baunilha e as amêndoas laminadas e incorporar tudo muito bem.
Deitar a mistura na forma e levar ao forno por cerca de 40 minutos, ou até que um palito inserido no meio do bolo, saia completamente limpo.
O meu bolo demorou cerca de 60 minutos a cozer.
Quando cozido, retirar do forno e deixar arrefecer na própria forma.
Para fazer a cobertura, bater a manteiga com o açúcar em pó por cerca de 5 minutos até obter uma mistura macia. Adicionar o leite de côco e bater por mais um minuto.
Quando o bolo estiver frio, desenformá-lo num prato de serviço, cobrir com a cobertura e polvilhar com os flocos de côco.
Recipe / Receita:
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