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Almond Paste and Apple Cake

This is a retro pound cake with a twist.

Preparation time

20 mins preparation + 25 mins cooking

Portion

4 persons

Level

Medium

Print this recipe

Ingredients

For 4 persons

Almond paste

  • 100g almond flour
  • 40g Zùsto (add a little more if you’ve got a really sweet tooth)
  • ½ lemon (zest and juice)

Retro pound cake (serves 4)

  • 125g Zùsto 
  • 125g softened butter
  • 125g self-raising flour
  • 2 eggs
  • A pinch of salt
  • 1 tsp apple pie spices (I’ve used a spice mix from Comptoir des Epices)
  • 1 pear
  • Speculoos biscuits

Material

  • Whisk
  • Cling film
  • Small cake tin
  • Spatula

Preparation method

Almond paste

  1. Combine all the ingredients and knead until you have a cohesive (sticky) mixture.
  2. Next, roll it up in cling film
  3. and leave it to harden in the fridge for a few days. (You can store it for a long time. )

Retro pound cake

  1. Preheat the oven to 175°C.
  2. Beat the eggs until light and fluffy.
  3. Stir the softened butter into the mixture.
  4. Mix the flour, Apple Pie spices and Zùsto together and fold into the mixture. 
  5. Lastly, add a pinch of salt. 
  6. You can now move on to constructing the layers in the cake tin. 
  7. Pour a layer of the mixture onto the bottom of your baking tin (I used my small cake tin). 
  8. Add a layer of crumbled speculoos biscuits. 
  9. Add a few dollops of almond paste and some pear chunks.
  10. Finish with a thick layer of the mixture on top. 
  11. Put the cake in the preheated oven. The cooking time will vary according to the oven and the baking tin used. After some time (25 mins in my case), pierce the centre of the cake with a skewer. If it’s clean when you remove it, your cake’s ready to enjoy!

Nutritional values

To be added soon.

About Joeri Sterckx

I’m Joeri Sterckx and I was born on the last car-free Sunday of 1973. And just like my parents had to be creative to get to the hospital, I now enjoy getting creative in the kitchen!

Cookies, or “gateaux” as we call them here at home, are one of our family traditions. Every celebratory occasion is a reason to have one… And every occasion deserves a celebration! That’s why I’m convinced I inherited my passion for desserts at an early stage.

My background is that I’m a preschool teacher, but I currently work as a pedagogical supervisor where I support teams in putting together powerful and meaningful teaching sessions.

The rest of my time is spent being a dad to Rune and Tejo, and having lots of fun and laughter.

I hope I inspire you with my bakes. To see more, please take a look at my Instagram account and digital photo album @joeristerckx

Recipes are copyright Joeri Sterckx, unless otherwise noted.

And here’s my golden rule to finish with… baking starts with weighing items out and ends with licking the bowl clean!

Have fun baking!

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