Name: Florentine Apple Cake with Caramelized Almond Topping Recipe
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: German
Ingredients: 2 cups (250 g) all-purpose flour; ⅓ cup + 1 tbsp (80 g) sugar; ½ cup + 1 tbsp (125 g) cold butter; 1 large egg; 1 pinch salt; 1 tsp vanilla extract; 1–2 tbsp cold water, as needed; Butter for greasing the pan; 2.6 lbs (1.2 kg) apples; ⅓ cup (40–45 g) raisins; 3 tbsp rum; 3 tbsp (30 g) sugar; Zest of 1 organic lemon; Juice of 1 lemon; 1 generous pinch freshly grated nutmeg; 2 ½ tbsp cornstarch or flour; 6 tbsp (85 g) butter; 3 tbsp (45 g) heavy cream; ¼ cup (50 g) sugar; 2½ tbsp (about 50 g) honey; 1⅓ cups (130 g) sliced almonds; 1 generous pinch salt

Introduction

This Florentine Apple Cake is a delightful German dessert that layers buttery shortcrust pastry with juicy apples, rum-soaked raisins, and a caramelized almond topping. The apple filling is warmly spiced with nutmeg and fresh lemon zest instead of cinnamon, keeping it light and flavorful. It’s a perfect treat for any occasion.

A close-up of a slice of apple pie placed on a white plate with a white marbled texture surface underneath, showing a thick base layer of golden-brown crust filled with soft, light yellow cooked apple slices mixed with dark raisins inside. The top layer is covered with a shiny, toasted almond sliver topping that looks crunchy. On the very top, there is a dollop of smooth white whipped cream, adding a soft texture contrast. In the slightly blurred background, the rest of the apple pie is visible with a similar golden crust and a partially visible green apple with a brown leaf on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Shortcrust Pastry:

2 cups (250 g) all-purpose flour
⅓ cup + 1 tbsp (80 g) sugar
½ cup + 1 tbsp (125 g) cold butter
1 large egg
1 pinch salt
1 tsp vanilla extract
1–2 tbsp cold water, as needed
Butter for greasing the pan

For the Apple Filling:

2.6 lbs (1.2 kg) apples
⅓ cup (40–45 g) raisins
3 tbsp rum
3 tbsp (30 g) sugar
Zest of 1 organic lemon
Juice of 1 lemon
1 generous pinch freshly grated nutmeg
2½ tbsp cornstarch or flour

For the Florentine Almond Topping:

6 tbsp (85 g) butter
3 tbsp (45 g) heavy cream
¼ cup (50 g) sugar
2½ tbsp (about 50 g) honey
1⅓ cups (130 g) sliced almonds
1 generous pinch salt

Instructions

Step 1: Prepare the rum raisins by combining the raisins with the rum. Let them soak for at least 20–30 minutes. Alternatively, microwave the raisins with the rum to speed up the process.

Step 2: Make the shortcrust pastry by kneading together the flour, sugar, cold butter (cut into pieces), egg, salt, and vanilla extract. The mixture will look like coarse crumbs at first; keep kneading until it forms a smooth, firm dough. If too dry, add cold water one tablespoon at a time until the dough holds together.

Step 3: Roll out the dough on a lightly floured surface until it is slightly larger than a 24 cm (9.5-inch) springform pan. Grease the pan, line it with the pastry, and press the edges up 2–3 cm (¾–1¼ inches) high. Prick the bottom with a fork and chill in the refrigerator.

Step 4: Preheat the oven to 180°C (350°F).

Step 5: Prepare the apple filling by peeling, quartering, coring, and thinly slicing the apples. Mix them with the sugar, lemon zest, lemon juice, nutmeg, and cornstarch. Fold in the rum-soaked raisins along with any remaining rum.

Step 6: Spread the apple filling evenly over the chilled pastry base and gently press it down.

Step 7: Make the Florentine almond topping by heating butter, cream, sugar, honey, and salt in a small saucepan. Bring to a boil while stirring, then simmer over medium heat for about 2 minutes. Remove from heat and stir in the sliced almonds.

Step 8: Spoon the almond mixture over the apples and spread it evenly.

Step 9: Loosely cover the cake with aluminum foil and bake in the preheated oven for about 45–50 minutes. Remove the foil halfway through baking to allow the almond topping to become golden and caramelized.

Tips & Variations

Use a mix of sweet and tart apple varieties for a balanced flavor and texture.

For a non-alcoholic version, soak the raisins in apple juice instead of rum.

If you prefer a spicier filling, add a pinch of cinnamon along with the nutmeg.

Make sure the butter for the pastry is very cold to achieve a tender, flaky crust.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat slices briefly in a warm oven or microwave before serving to revive the almond topping’s crispness. For longer storage, you can freeze the cake wrapped well in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of nut instead of almonds?

Yes, you can substitute sliced almonds with other nuts like hazelnuts or walnuts, but keep in mind the flavor and texture will change slightly. Toast the nuts lightly before adding to enhance their flavor.

Do I need to peel the apples for this cake?

Peeling the apples is recommended to achieve a smooth filling and delicate texture, but you can leave the skins on if you prefer a more rustic cake and don’t mind a slightly firmer bite.