Description
This Florentine Apple Cake features a crisp buttery shortcrust pastry base under a thick layer of juicy, nutmeg and lemon zest-flavored apples combined with rum-soaked raisins. The cake is topped with a decadent golden caramelized Florentine almond topping made from butter, cream, sugar, honey, and sliced almonds. Baked until beautifully golden, it provides a delightful balance of tart, sweet, and nutty flavors, making it a classic German dessert perfect for any occasion.
Ingredients
Scale
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
- 2 ½ 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
- Prepare the rum raisins: Combine the raisins with the rum in a small bowl and allow them to soak for at least 20–30 minutes. Alternatively, you can microwave the raisins with the rum for a quicker soaking.
- Make the shortcrust pastry: In a mixing bowl, knead together the flour, sugar, cold butter cut into pieces, egg, salt, and vanilla extract. Initially, the mixture will appear as coarse crumbs. Continue kneading gently until it forms a smooth, relatively firm dough. If the dough feels too dry to hold together, add cold water one tablespoon at a time until it just comes together.
- Line the pan: Roll out the dough on a lightly floured surface slightly larger than your 24 cm (9.5-inch) springform pan. Grease the pan with butter and fit the pastry inside, using your fingers to form a 2–3 cm (¾–1¼-inch) high edge. Prick the bottom several times with a fork to prevent bubbling. Place the pan in the refrigerator to chill while you prepare the filling.
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking.
- Prepare the apple filling: Peel, quarter, core, and thinly slice the apples. In a large bowl, combine the sliced apples with sugar, lemon zest, lemon juice, freshly grated nutmeg, and cornstarch or flour. Fold in the rum-soaked raisins along with any remaining rum from the soaking bowl. Spread this apple mixture evenly over the chilled shortcrust pastry in the pan and gently press down to level.
- Make the Florentine almond topping: In a small saucepan, combine the butter, heavy cream, sugar, honey, and salt. Heat over medium, stirring constantly until it reaches a boil. Let the mixture simmer for about 2 minutes until slightly thickened. Remove from heat and stir in the sliced almonds. Spoon this Florentine topping evenly over the apple layer, spreading carefully to cover.
- Bake the cake: Loosely cover the cake with aluminum foil to prevent the almond topping from browning too quickly. Place the cake in the preheated oven and bake for about 25 minutes. Then remove the foil and continue baking uncovered for an additional 20–25 minutes until the topping is golden and caramelized and the apples are tender.
- Cool and serve: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack before removing the springform ring and serving. This allows the filling to set for cleaner slices.
Notes
- Soaking the raisins in rum enhances their flavor but can be omitted or substituted with apple juice for a non-alcoholic version.
- Using cornstarch in the apple filling helps to thicken the juices released during baking for a less soggy crust.
- The lemon zest and nutmeg provide warm flavors without darkening the filling as cinnamon would.
- Be careful not to overbake the almonds as they can burn quickly once the foil is removed.
- Allow the cake to cool fully for the best texture and easier slicing.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: apple cake with almond topping, florentine apple cake, German apple dessert, almond caramel topping
