Ingredients
- 120 grams QUeen Milling All Purpose Flour Blend, plus more for the pan SIFTED
- 50 grams of almond flour SIFTED
- 2 teaspoons baking powder
- ¼ tsp. salt
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ tsp. almond extract
- ½ tsp. rose water (if you don’t have it – omit)
- 214 grams (1 cup) white sugar, plus 2 tablespoons for the sprinkling
- 40 ml virgin olive oil
- 2 small Granny Smith apples (about 12 ounces total), peeled, cored and halved lengthwise
- Apricot Jam to brush the top of cake after its cooked (optional) and Powdered sugar, to serve (optional)
- Heat the oven to 375°F with a rack in the middle position. Mist a 9-inch spring from pan with cooking spray and then dust with flour; tap out the excess. In a small bowl, SIFT and whisk together the QUeen Milling All Purpose Flour Blend, almond flour, baking powder and salt.
- In a stand mixer with the whisk attachment, mix the eggs, vanilla, almond extract and rose water on low until frothy approximately 2 minutes. Add olive oil in a slow stream and then add the 1-cup of sugar in a slow stream as well. Once added mix on medium-high until mixture is pale and fluffy approximately 5 minutes.
- Scrape down the bowl, then add the SIFTED flour mixture on slow speed once added continue mixing on medium speed until well-combined, about 2 minutes. Using the spatula, scrape the bottom and sides of the bowl and verify no flour is remaining. Transfer to the prepared pan and spread in an even layer, smoothing the surface.
- Start peeling, halving and coring your apples. Lay each half on the cutting surface cut side down. Using a very sharp chef's knife, slice each half into very thin slices crosswise, aiming for each slice to be no more than 1/8 inch thick. Do not slice all the way through. Instead, stop each slice when you're still about 1/4 inch from the surface of the cutting board, then lift the knife and make the next slice. Why? Because it's simply much easier to slice an apple that thin when each slice remains attached at the bottom. If you cut them all the way through, it will be difficult to keep them together once you've sliced all of the apples, turn each one on its side and trim off the bottom, which frees up all the slices, but keeps them orderly, arranging them in a beautiful flower-like pattern.
- Bake until the edges of the cake are deep golden brown and a toothpick inserted at the center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 30 minutes. Run a paring knife around the inside of the pan to loosen, then remove the pan sides. Serve warm or at room temperature; brush the top with apricot jam and dust with powdered sugar just before serving.