Caramel Apple Cake with Almond Frosting and Brown Nougat

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Caramel Apple Cake with Almond Frosting and Brown Nougat


Cooking Time

Preparation Time :45 Min

Cook Time : 50 Min

Total Time : 1 Hr 35 Min


Serves : 8
  • 1 1/2 cups for the cake:wholewheat flour

  • 1/4 tsp ginger powder

  • 1/2 tsp cinnamon powder

  • 1 3/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 2 nos eggs

  • 1 cups sugar

  • 1 tsp vanilla essence

  • 1/2 cups vegetable oil(odorless)

  • 1/2 cups milk

  • 1 cups for the salted caramel sauce: sugar

  • 1/4 tsp lemon juice

  • 2 tbsp butter

  • 1/4 cups fresh cream

  • 1/2 tsp salt

  • 1 cups for the almond frosting:almonds (soaked in hot water, overnight)

  • 1/4 cups honey

  • 1/4 cups thick coconut milk

  • 1 tbsp fresh cream

  • 1/2 tsp vanilla essence

  • 1/4 tsp apple cider vinegar

  • 1 tbsp coconut oil

  • 1/2 cups for the brown nougat:almonds and pistachios (together)

  • 1/4 cups sugar

  • 2 nos for caramelized apple:apples

  • 2 tbsp organic brown sugar

  • 1/2 tsp cinnamon powder

  • 1 tsp lemon juice

  • 2 tbsp butter


  • For the cake:
  • Sieve all the dry ingredients, that is, wholewheat flour, ginger powder, cinnamon powder, baking powder, baking soda and salt, at least 6-7 times. (This is to make the cake less dense, as wholewheat cakes tend to be denser).
  • Whisk together eggs, sugar, vanilla essence, and oil.
  • Add dry ingredients and milk alternately in the wet mixture and beat well. For each beat, start and end by adding dry ingredients.
  • Preheat the oven to 180 degree centigrade.
  • Grease a cake tin and pour the batter.
  • Bake for 35-40 minutes, until a toothpick inserted comes out clean.
  • Allow the cake to cool down completely.
  • For the Salted Caramel Sauce:
  • Take sugar and lemon juice in a clean and dry pan, and switch the flame on.
  • Do not stir.
  • Once the edges starts browning, lightly swirl the pan.
  • Swirl in between for even browning.
  • Once all the sugar melts and is amber color, add the butter.
  • Swirl again.
  • Once butter melts and dissolves, add the fresh cream and mix well.
  • Cook for a minute and switch the flame off.
  • Allow to cool down completely.
  • For the Almond Frosting:
  • Soak almonds in hot water overnight.
  • The next day, peel the skin off.
  • Freeze 1 tbsp coconut oil for about 15-20 minutes.
  • Then take the peeled almonds, the frozen coconut oil, and all the other ingredients in a mixer and grind to form a smooth paste.
  • Refrigerate for at least 2 hours.
  • Finally add the fresh cream and mix well. Now the frosting is ready to be applied on the cake.
  • For the brown nougat:
  • Take sugar in a clean and dry pan.
  • Switch the flame on.
  • Do not stir.
  • When the edges begin to brown, swirl the pan.
  • Once the sugar melts completely and the color changes to amber, add in the almonds and pistachios.
  • Mix and stir with a wooden spoon, so as to coat the nuts with caramel well.
  • Switch the flame off and allow to cool down completely.
  • Once it cools down, transfer to a grinder, and give a pulse. Do not grind to a fine powder, it should be coarse.
  • Assembling the cake:
  • Once the baked cake cools down, add the almond frosting on top and sides.
  • Refrigerate for at least an hour.
  • Then add caramel sauce on top of it and allow some to drip from the sides.
  • Place the caramelized apple slices on top.
  • Add the crushed brown nougat on the top (and sides, optional).
  • Refrigerate until served.
  • Slice and enjoy the divinely delicious bites.