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Apple cake surprise
35 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 391
  • Fat about 24g
  • Carbohydrates about 33g
  • Protein about 8g
This is needed
This is needed for 8 piece
Almond sponge
  • 3 egg yolk
  • 90 g sugar
  • 90 g shelled ground almonds
  • 3 egg whites
  • 1 tbsp white flour
  • 1 pinch salt
Apple compote
  • 2 apple, cut into approx. 1 cm cubes
  • 1 tbsp sugar
  • 2 tbsp lemon juice
  • 1 cinnamon stick
Lemon crumble
  • 50 g shelled ground almonds
  • 3 tbsp white flour
  • 2 tbsp coarse cane sugar
  • 40 g butter, cold, cut into pieces
  • 0.5 organic lemon, use grated zest only
Cream cheese frosting
  • 200 g double cream cheese (e.g. Philadelphia)
  • 60 g icing sugar
  • 25 g butter, soft
  • 1 vanilla pod, seeds scraped out
  • One circular tin (approx. 25 cm in diameter), greased
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And that's how it's done
And that's how it's done
Almond sponge
Beat the egg yolks and sugar until light and fluffy. Add the almonds and flour. Beat the egg whites with the salt until stiff, fold into the mixture. Transfer the mixture to the prepared tin. Bake for approx. 25 mins. on the bottom shelf of an oven preheated to 180°C. Tip the cake out onto a cooling rack, allow to cool.
Apple compote
Mix the apples and all the remaining ingredients in a pan, cover and cook over a low heat for approx. 8 mins. until just soft. Remove the cinnamon stick, allow the compote to cool.
Lemon crumble
Mix the almonds, flour and sugar. Add the butter and lemon zest, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.
Cream cheese frosting
Mix the cream cheese with all the other ingredients, chill for approx. 20 mins.