- Prep time 35 minutes
- Total time 2 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Almond Cake:
Candied Apples:
Beet Caramel:
Method
Almond Cake Preheat oven to 350°F. Grease 8-inch square cake pan; line with parchment paper. Set aside. In large bowl, stir together sugar, ground almonds, flour and baking powder; set aside. In small skillet, melt butter over medium heat. Cook, tilting pan occasionally, until butter is foamy and golden, about 3 minutes. Stir into reserved dry ingredients.
In separate large bowl, using an electric mixer on medium speed, beat egg whites until soft peaks form. Whisk in liqueur, if desired. Using spatula, gently fold egg whites into flour mixture. Pour batter into prepared pan. Bake until cake tester inserted in centre of cake comes out clean, about 30 minutes. Let cool on wire rack for 10 minutes. Let cool completely before cutting into 6 portions. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 2 months.)
Candied Apples Meanwhile, in large saucepan, bring cider and maple syrup to boil; reduce heat to low. Add apples; cook until tender, about 10 minutes. Remove pan from heat; drain. Transfer apples to bowl; refrigerate until cool.
Beet Caramel In small saucepan, keep cream warm over low heat. Meanwhile, in separate saucepan, stir sugar with beet juice and 6 tbsp water. Bring to boil; cook until instant-read thermometer reads 300°F, about 5 minutes. Remove from heat; whisk in warm cream. Stir in butter and fleur de sel. (Make-ahead: Can be refrigerated in airtight container for up to 1 week. Reheat over low heat before serving.)
Divide Beet Caramel evenly among 8 plates. Top each with piece of Almond Cake. Garnish with Candied Apples and toasted almonds.
TEST KITCHEN TIP
For a lighter version, replace the cream with 3 tbsp 2% plain Greek yogurt and 1 tbsp water.
Nutritional facts Per serving: about
- Iron 0.8 mg
- Fibre 2 g
- Sodium 169 mg
- Sugars 29 g
- Protein 5 g
- Calories 356
- Total fat 23 g
- Cholesterol 49 mg
- Saturated fat 11 g
- Total carbohydrate 34 g
