Torta di mele (Apple cake)

One of the complaints Husband has of my wheat-free, grain-free cakes is that they often have a grainy texture. Though he tries to soften the blow by stating that it's only a minor criticism and in all fairness, I don't think any wheat substitute can ever achieve the wheat result, I still want to find a way to improve upon the texture.

With that in mind, coupled with the feeling that my relationship with my new kitchen has evolved from casual acquaintance to devoted friend, I decided to try out a new apple cake recipe last week.

Torta di mele

Ingredients

8-10 portions

1½ C (180g) almond flour, sifted

2 tsp baking soda, heaped
3 large free range eggs, separated

¾ C (150g) xylitol                              

2½ tbsp (40ml) butter, melted

½ C (120ml) whole milk

2 tbsp organic honey

½ tsp vanilla bean paste

3 medium Gala + 1 medium Granny Smith (815g), peeled, cored, and sliced
almond flakes, optional, to sprinkle on top

icing sugar (I used 1 tsp xylitol and grind it into a fine powder using an electric coffee grinder), optional

Method

1. In a medium bowl, combined the sifted almond flour and baking soda. Set aside.
2. In a large bowl, combine the egg yolks and sugar. Using an electric mixer, cream the yolks and sugar (beat at medium high speed for 3-4 minutes, until the mixture turns pale yellow and thickens).
   
3. In small batches, gradually mix in the flour, butter, and milk. Beat at a low-medium speed to blend each ingredient, scraping down the sides of the bowl after each addition.
4. Add in the vanilla and beat on medium high for 5 minutes. Let the batter sit for 20 minutes.
    
5. Preheat the oven to 175°C and grease a round cake pan if required.
6. Meanwhile, in a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form.
7. Fold the egg whites into the batter and then pour the batter into the pan.
   
8. Arrange the apple slices vertically, with the core side down, in concentric circles in the batter, beginning with the outside edge of the pan and continuing to the centre.
   
9. Sprinkle on almond flakes.
   
10. Bake for 45-50 minutes, till the cake is cooked through (skewer comes out clean) and the top is a rich honey colour.
    
11. Let the cake cool for at least 10 minutes before turning it out of the pan. The cake can be served warm or chilled.
     
12. Just before serving, sprinkle more almond flakes and, if using, dust icing sugar on top.
    

This was hands down the best cake I've made so far! The apple and honey went perfectly well together and kept the cake moist. But the crowning glory was how light and fluffy the cake was! I'm not entirely sure what contributed to this: was it beating the batter longer at each mixing stage, or beating the egg whites separately and then folding them in, or a combination of the two? In any case, Husband was happy and complimentary. I enjoyed it so much that, at the weekend, I forwent dessert at my birthday brunch and came home for a slice of this apple cake!

A few notes for the next time:

1. More apples! I think this batter could handle 1kg of mixed apples (Granny Smith, Golden Delicious, Gala, Jazz).
2. Mix in some thin apple slices into the batter before folding in the egg whites (between steps 4 and 7). 
3. Arrange thicker apple slices into a petal on top (overlap the apple slices in a concentric circle over top of batter).