Spanish apple cake is juicy and it contains a lot of apples related to dough.
Spanish apple cake
Spanish apple cake is juicy and it contains a lot of apples related to dough. It is an easy cake to bake, and it has little dough, as well as low sugar content. Thus, make it relatively low-calorie a cake. Spanish apple cake, or tarta de manzana as it is called in Spanish, will soon become a favourite. Partly due to the taste, and that it is not overwhelmingly sweet, but also because it is easy to bake. It stays juicy for a long time. It is a slightly different cake than the more Scandinavian varieties of apple cakes. Baked in 22 cm diameter cake mould, or if you want a flatter cake in a 25 cm diameter. The cake in the picture is baked in 22 cm cake mould, which in my opinion gives it a better proportion, but it is a matter of your taste.
75 g sugar
160 g fine spelled flour
1 tablespoon of baking powder
100 g butter
Lemon juice or lemon essence
Apricot jam without lumps
2 – 3 teaspoons water
- Start by making the dough, or the batter. This is a dough that is more reminiscent to a thick pancake batter.
- Melt butter and set it aside.
- Put eggs and sugar in a bowl. Whisk with a balloon whisk, or an electric mixer for approx. 2 minutes.
- Add the melted butter and mix further for approx. 1 minute.
- Then sieve in flour and baking powder. Mix or whisk well until you get a lump -free batter. Set aside.
- Peel the apples and remove the core. Use a mandolin or a sharp knife. Cut the apples into thin slices, they should be approximately 0.5 cm in thickness. Divide the apples into the crescent. This makes it easier to mix them into the batter and distribute them into the cake mould. Pour over lemon juice or lemon essence, this is done so that the apples do not discolour. Something they quickly do. Mix them well in the lemon juice. Then pour out all the lemon juice.
- Add all the apples in the batter. Mix gently, but well so that all the apple pieces are well covered.
- In advanced lubricated or cover a cake mould with baking paper. Pour the batter with the apples into the cake mould. Distribute them as even and smoothly as you can.
Baking: Preheated oven at 180 C. Bake for 35-38 minutes, in the middle of the oven. The cake is done when you get out a dry stick that is dry. Take the cake out and allow it to cool completely on a wire rack.
- Add 3-4 tablespoons with a lump-free jam in a small bowl.
- Add 2-3 teaspoons of water.
- Run it for about 30 seconds in the micro. This makes the jam thinner and more liquid.
- Use a baking brush. Brush the entire cake to get a glossier cake. This gives a finer finish, but also slightly adds flavour.
Served: If you want, sprinkle over some icing sugar.
Allergy: Lactose-free. Gluten, but easily made gluten-free by using gluten-free flour. There is little flour in the cake, and thin batter consistency type of dough. Therefore, this cake is well suited to make gluten-free.
High FODMAP. This is due to the apples. Hence, not possible to make that cake with low FODMAP.
Read a somewhat comprehensive article about apples health benefits and nutritional content: Appel benefits
Read facts about apple as a fruit: Apple