Upside Down Haroset Almond Flour Cake
Active time: 20 minutes
Total time: 60 minutes
Serves: 8
Haroset represents the mortar used to build buildings in Egypt. During Passover, we enjoy this sweet dish, made with apples, nuts, honey, and sweet wine. Instead of spreading charoset onto matzo, we’ve baked it into an almond-based cake for a delicious, flourless dessert!
Ingredients
Topping:
1/3 cup walnuts, finely chopped
1 large granny smith apple, thinly sliced
2 tbsp sweet red wine
1 tbsp honey
1 tsp cinnamon
Cake:
2 cups almond flour
2 tsp cinnamon
½ tbsp baking powder
¼ tsp sea salt
⅓ cup brown sugar, lightly packed
1 tsp vanilla
2 tbsp melted coconut oil
3 tbsp orange juice
4 large eggs, separated
Preparation
Preheat the oven to 325°F. Line an 8-inch cake pan with baking paper. Grease generously.
In a bowl, combine the chopped walnuts, sliced apple, wine, honey, and cinnamon, stirring to evenly coat the apples.
Arrange on the bottom of the cake pan. Set aside.
In a large bowl, combine almond flour, cinnamon, and baking powder.
In a medium bowl, combine brown sugar, vanilla, coconut oil, orange juice, and egg yolks until pale. Pour the wet mixture into the dry, stirring to combine. Set aside.
Add the egg whites to the base of a stand mixer, using the whisk attachment, whisk until stiff peaks form.
Add the egg whites into the batter, one third at a time, folding gently to incorporate.
Pour the batter over the apples, using a spatula to smooth.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool for 30 minutes in the pan before inverting onto a serving platter.
Notes:
Get the kids involved by layering the charoset apple mixture into the pan!