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Caramel Apple Cake with Almond Frosting and Brown Nougat

Caramel Apple Cake with Almond Frosting and Brown Nougat

Cooking Time

Preparation Time : 45

Cook Time : 50

Total Time : 95

Ingredients

Serves 8

  • For the cake:Wholewheat flour 1 1/2 cups

  • Ginger Powder 1/4 tsp

  • Cinnamon Powder 1/2 tsp

  • Baking powder 1 3/4 tsp

  • Baking Soda 1/4 tsp

  • Salt 1/2 tsp

  • Eggs 2 nos

  • Sugar 1 cups

  • Vanilla Essence 1 tsp

  • Vegetable Oil(odorless) 1/2 cups

  • Milk 1/2 cups

  • For the Salted Caramel Sauce: Sugar 1 cups

  • Lemon juice 1/4 tsp

  • Butter 2 tbsp

  • Fresh cream 1/4 cups

  • Salt 1/2 tsp

  • For the Almond Frosting:Almonds (soaked in hot water, overnight) 1 cups

  • Honey 1/4 cups

  • Thick coconut milk 1/4 cups

  • Fresh cream 1 tbsp

  • Vanilla essence 1/2 tsp

  • Apple cider vinegar 1/4 tsp

  • Coconut oil 1 tbsp

  • For the Brown Nougat:Almonds and Pistachios (together) 1/2 cups

  • Sugar 1/4 cups

  • For Caramelized Apple:Apples 2 nos

  • Organic brown sugar 2 tbsp

  • Cinnamon powder 1/2 tsp

  • Lemon juice 1 tsp

  • Butter 2 tbsp

Directions

  • 01

    For the cake:

  • 02

    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).

  • 03

    Whisk together eggs, sugar, vanilla essence, and oil.

  • 04

    Add dry ingredients and milk alternately in the wet mixture and beat well. For each beat, start and end by adding dry ingredients.

  • 05

    Preheat the oven to 180 degree centigrade.

  • 06

    Grease a cake tin and pour the batter.

  • 07

    Bake for 35-40 minutes, until a toothpick inserted comes out clean.

  • 08

    Allow the cake to cool down completely.

  • 09

    For the Salted Caramel Sauce:

  • 10

    Take sugar and lemon juice in a clean and dry pan, and switch the flame on.

  • 11

    Do not stir.

  • 12

    Once the edges starts browning, lightly swirl the pan.

  • 13

    Swirl in between for even browning.

  • 14

    Once all the sugar melts and is amber color, add the butter.

  • 15

    Swirl again.

  • 16

    Once butter melts and dissolves, add the fresh cream and mix well.

  • 17

    Cook for a minute and switch the flame off.

  • 18

    Allow to cool down completely.

  • 19

    For the Almond Frosting:

  • 20

    Soak almonds in hot water overnight.

  • 21

    The next day, peel the skin off.

  • 22

    Freeze 1 tbsp coconut oil for about 15-20 minutes.

  • 23

    Then take the peeled almonds, the frozen coconut oil, and all the other ingredients in a mixer and grind to form a smooth paste.

  • 24

    Refrigerate for at least 2 hours.

  • 25

    Finally add the fresh cream and mix well. Now the frosting is ready to be applied on the cake.

  • 26

    For the brown nougat:

  • 27

    Take sugar in a clean and dry pan.

  • 28

    Switch the flame on.

  • 29

    Do not stir.

  • 30

    When the edges begin to brown, swirl the pan.

  • 31

    Once the sugar melts completely and the color changes to amber, add in the almonds and pistachios.

  • 32

    Mix and stir with a wooden spoon, so as to coat the nuts with caramel well.

  • 33

    Switch the flame off and allow to cool down completely.

  • 34

    Once it cools down, transfer to a grinder, and give a pulse. Do not grind to a fine powder, it should be coarse.

  • 35

    Assembling the cake:

  • 36

    Once the baked cake cools down, add the almond frosting on top and sides.

  • 37

    Refrigerate for at least an hour.

  • 38

    Then add caramel sauce on top of it and allow some to drip from the sides.

  • 39

    Place the caramelized apple slices on top.

  • 40

    Add the crushed brown nougat on the top (and sides, optional).

  • 41

    Refrigerate until served.

  • 42

    Slice and enjoy the divinely delicious bites.

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