3 medium Pink Lady apples, peeled, cored, and each cut into 6 wedges (see Chef Tips)
¾ cup brown caster sugar, divided
4 oz unsalted sweet butter, and,
1 tablespoon unsalted sweet butter
3 large eggs, separated
¼ cup strained Greek yogurt
½ teaspoon vanilla extract
1 tablespoon freshly grated ginger root
1 tablespoon whole wheat pastry flour (to make gluten-free, see Chef Tips)
1½ cups almond flour
Pinch of cream of tartar
Orange Blossom honey for drizzling (optional)
2 tablespoons toasted sliced almonds (optional)
Calories
395 cals
Fat
27 g
Saturated Fat
10 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
33 g
Sugar
26 g
Fiber
4 g
Protein
9 g
Sodium
34 mg
To make the cake gluten-free, substitute 1 tablespoon cornstarch for the wholewheat flour.
This recipe can be made for Passover with potato flour instead of wholewheat and with Passover vanilla.
Typically, 3-4 medium size apples weigh 1 pound. A 3 lb bag can be a nice way to go for value, and because the apples are smaller. If using the larger fruits, use 1½ -2 apples per cake, and cut them into 8 pieces. If Pink Lady apples are not available, try Braeburn or Honey Crisp apples. For a sweeter cake, use Golden Delicious apples.
Any grater can be used for the ginger, but a microplane is easiest.