Moist apple and almond cake with a whipped cream topping
The name of this pastry immediately evokes images of autumnal forests and busy little tree dwellers. The exact origin of the name "squirrel cake" is difficult to pinpoint today. It likely stems from the generous filling of crunchy almonds and fresh apples.
- 100g almonds
- 4 apples
- 50 g raisins
- 1 organic lemon (peel and juice)
- 220 g Hirsemehl
- 80 g cornstarch
- 2 tsp baking powder
- 1 tsp cinnamon
- 4 Owner
- 200 g sugar
- 125 ml vegetable oil
- 30 g desiccated coconut
- 100g whipping cream
- 1 tsp icing sugar
- Chop the almonds.
- Wash, peel and quarter the apples, remove the core and cut them into small pieces.
- Place them in a bowl and mix in chopped almonds, raisins, lemon juice, and lemon zest. Set the mixture aside.
- In a bowl, mix millet flour, cornstarch, baking powder, and cinnamon.
- Preheat the oven to 180 °C (top/bottom heat).
- Beat the eggs and sugar with a stand mixer for at least 5 minutes until frothy. Stir in the oil.
- Reduce the mixing speed to medium. Briefly stir in the flour mixture until combined. Then fold in the apple, almond, and raisin mixture.
- Pour the batter into the springform pan and smooth it out.
- Bake the cake in a preheated oven for about 65 minutes. Test for doneness with a wooden skewer: the cake is done when no batter sticks to the skewer. Let the cake cool.
- Toast the coconut flakes in a pan without oil until golden brown and let them cool.
- Whip the cream until stiff and then stir in the icing sugar.
- Spread the cream on the squirrel cake and sprinkle it with the coconut flakes.
Fresh from the forest: Squirrel cake
Before you mix the actual dough, prepare the fruity and nutty fillings. Roughly chop the almonds and cut the apples into bite-sized pieces. Combine everything with the raisins, a little lemon juice, and grated lemon zest. The acidity of the lemon not only prevents the apple pieces from browning, but also adds a pleasant freshness to the cake and balances the sweetness of the dried fruit.
A special feature of this recipe is the absence of traditional wheat flour. Instead, you use a mixture of millet flour and cornstarch. This makes the pastry gluten-free. Millet flour adds a slightly nutty and warm flavor that harmonizes perfectly with the cinnamon and apples. Finally, gently fold the prepared apple-almond mixture into the batter. Pour the mixture into the prepared springform pan and smooth the surface.
While the squirrel cake cools completely in the pan after baking, you can prepare the decoration. Toast the shredded coconut in a pan without any added fat. As soon as it turns golden brown and smells nutty, remove it from the heat, as it can burn very quickly. For the topping, whip cold cream, gradually adding a little powdered sugar. Spread the sweetened cream generously over the completely cooled cake and sprinkle the toasted coconut on top.
The combination of apples and nuts is simply delicious! Why not try baking an apple-cinnamon-nut cake, a vegan nut cake, or an apple-nut cake?
