Apple cake “Tarta de manzana”
This is a Spanish style apple cake, “Tarta de manzana”. It is really easy to make, yummy, vegan and healthier than other cakes.
This cake reminds me of my childhood. In autumn we always had plenty of apples from the family orchard, and my family used to make this apple cake to use up the surplus of apples. To be honest, as a kid I did not really like it that much, but I was never a fun of sweets. But I have to say that now I LOVE IT. It is just so easy to make, and it feels healthier than other cakes, because it contains basically a bunch of apples and little flour (or at least the recipe that I usually make).
Furthermore, since the flour is only used to give it a bit more of structure, it could also be made gluten-free if you use another type of flour instead of wheat.
The texture of this cake is dense and moist, like a denser version of apple compote, but it is also very light. Unlike my Chocolate lava cake, “La tarta de manzana” is usually served cold, after it has been setting for a few hours in the fridge, so it is also refreshing, but you could eat it warm too.
Although in Spain there are different types of recipes for this same apple cake, the instructions that I show here are the ones that I use to make it. This cake is really easy to make since it only requires to count 5-6 apples and use water glasses to measure the ingredients!
Here is the recipe:
Spanish style apple cake: “Tarta de manzana”
- cake pan 18-22Ø (or any other shape with a similar volume)
- 6 medium-sized apples (your favorite type. I use Reinette, Golden Delicious, etc) – 4 apples for the cake and 1 or 2 for the decoration (depending on how big your apples are). You can also just use apple compote if you prefer.
- 200 mL milk (any type, animal or vegan) – 200 mL is also 1 glass
- 160 g flour (any type) – 160 g is also 1 glass
- 100 g sugar – is also 1/2 glass
- 1 pinch salt
- 1 pinch cinnamon
- 1 teaspoon butter (or margarine) – to brush the cake pan
- 1 tbsp flour – to flour the cake pan
- 1 tbsp fruit jam (your favourite, although apricot goes really well with the apples) – (optional)
- Peel and cut the apples in small pieces (if you use an immerse blender). If you have a powerful food processor you don't need to cut them that small.
- Add a bit of the milk and blend the apples until they almost become a compote
- Add the rest of the milk and sugar and keep blending
- Once it is all nicely pureed, add the flour, salt and cinnamon and mix using a whisk.
- Brush the cake pan with the butter or margarine and dust with flour to prevent sticking.
- Pour the batter into the pan and decorate with thin apple slices
- Bake the cake in a preheated oven at 180ºC (356ºF) heat source up and down, for 50 minutes (it could take longer depending on the oven and the thickness of your cake).
- Once out of the oven, it is time to "paint it". Mix the fruit jam with water to make it more runny and brush the cake to make it shiny.
- Let the cake cool down to room temperature and then store it in the fridge for at least 1 hour
- Take the cake out, slice and enjoy!
- To know when you can take the cake out of the oven you can do the toothpick trick (inserting a toothpick to check if it comes out clean). However, this cake usually remains quite moist and the toothpick will always come out with batter.
- It is better to check the color of the cake, and when the top is getting brown after around 50-60 minutes you can already take it out.