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Apple and Almond Soufflé Recipe

Apple and Almond Soufflé Recipe

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This is another very light and fluffy treat for dessert lovers out there. You’ll notice that almonds have been included for some heart-healthy fat.


  • 3 medium baking apples, peeled, cored, and cut into bite-size pieces
  • ¼ cup water
  • 3 tablespoons sugar substitute
  • ½ teaspoon almond extract
  • 5 egg whites
  • ¼ cup sliced almonds, toasted (optional)


Preheat the oven to 425 degrees.

In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)

In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. (You can test this by detaching the whisk attachment and holding it up. If the egg whites curl over and form a firm hook, you're done.)

With a rubber spatula, gently fold the whites into the cooled apple mixture. Spoon the mixture into a 1 ½-quart soufflé dish.

Bake for 15 minutes, or until the soufflé is puffed and browned.

Sprinkle with the almonds before serving, if using. Serve warm.

Just a few pantry staples and a handful of apples are all you need to earn yourself warm, fragrant, decadent Apple Fritters. These fritters are worth every calorie, you can easily justify eating a few because of the apples…right? After all “an apple a day” or at least that’s what I tell myself, haha.

The way I see it, a homemade sweet of some sort beats a pre-packaged cookie, sweet, candy or (gasp) Tastycake. As a gal from Philly…talking any kind of trash on any sort of Tastycake can get me into trouble, lol!

10 minutes to make the batter as well as peel and chop the apples. 3 minutes to make the glaze and a few minutes to fry ’em and just like that you will be enjoying these hot, scrumptious, Easy Apple Fritters. And you will definitely be licking your fingers!

I am a huge fan of whipping up cookies, brownies, churros and other homemade treats for my family and I especially enjoy getting the kids to help me make them.

These Easy Apple Fritters are perfect for when the mood strikes to make your family something sweet, delicious and warm! They don’t take long to make either, which is a good thing in my book!

Don’t let a fear of frying get in your way when it comes to these. I thought about making them for years before I began to make them. Once I did I wondered what took me so long!

Dip the fritters in a glaze, sprinkle them with powdered sugar or roll them in cinnamon & sugar while still warm. Whichever way, you are going to make someone happy!

Almond Flour Apple Cake:

Ever since I started baking with almond flour a few years ago, I find myself gravitating towards fruity almond flour cakes made with whatever fruit is in season. I know you like them as well, because my Almond Flour Chocolate Cake, Almond Flour Strawberry Cake, Almond Flour Banana Bread, and Almond Flour Carrot Cake recipes are amongst the most popular posts on my blog.

With apples currently being an abundance, I knew it was about time to share a recipe for a paleo apple cake recipe made with almond flour. I mean who can say no to cinnamon and apple smells filling up the whole house. Am I right?

So here I am with a deliciously moist, minimally sweetened, dairy-free, and gluten-free almond flour apple cake recipe that is easy to make and truly delicious.

Agreed? Let’s break it down.

First wash the Granny Smith apples and, leaving the skins on, core and chop them roughly.

After that place them in a saucepan with the cider, lemon zest, lemon juice and sugar. Now bring it all up to the boil and simmer gently until the apples are mushy, which will take about 15-20 minutes. Then remove them from the heat and allow them to cool slightly before passing them through a fine nylon sieve, pushing the purée through with a ladle. Now discard the skins left in the sieve and leave the apple purée to get completely cold.

Meanwhile prepare the ramekins.

First make collars for each of them: cut 6 pieces of parchment measuring 7 x 12 inches (18 x 30 cm), fold each in half along its length to 3½ x 12 inches (9 x 30 cm) then fold one of the long edges over 1 inch (2.5 cm), giving you a thicker piece at the base to stabilise the collar. You will now have collars measuring 2½ x 12 inches (6 x 30 cm). so wrap each collar around the ramekins, keeping the fold to the base and hold them in place with a rubber band.

When the purée is completely cold, remove the crème fraîche from the refrigerator, transfer it to a bowl and whip until it starts to thicken – but be careful not to let it get too stiff.

Next put the egg whites in a large bowl and, using an electric hand-whisk with squeaky-clean beaters, whisk to the stiff-peak stage. Then fold a third of the egg whites into the apple purée along with the crème fraîche, and when everything is completely amalgamated, very gently fold in the remaining egg whites. You can watch how to whisk eggs in our Cookery School Video on this page..

Pour the whole lot into a large jug and then into the collared ramekins. The mixture will come right up to the top of the collars. Now stand the ramekins on a tray and freeze for 4-6 hours, making sure they are standing level.

To make the caramelised apple slices, cut the apple into quarters and remove the core, then cut these into slices 1/8 inch (3 mm) thick. You will need 30 thin slices. Next take a large, solid frying pan, 8-9 inches (20-23 cm) in diameter. Melt half the butter. When it starts to foam, sprinkle in half the sugar. Stir it around, keeping the heat high, add the apple slices and cook them 30-40 seconds on each side until golden brown and slightly crisp. You will need to do this in 2 batches. Lay the first lot on baking parchment, then add the remaining butter and sugar, if necessary, and cook the rest.

These can be made up to 2 hours in advance. Take the ramekins out of the freezer and transfer to the fridge 20 minutes before serving. Then just peel away the collars, having removed the rubber bands.

How to make an apple traybake with a toffee-almond glaze

A gorgeously sticky, nutty bake to try this weekend Credit: Ravneet Gill

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T his traybake is easy to make and great for enjoying with a cup of tea. The base is simply flavoured with lemon zest and apple chunks dotted throughout the sponge, topped with a sticky, almond-toffee glaze.

Because some of the fat content for the cake is provided by the double cream, the method involves whisking eggs together with the sugar first, rather than creaming butter and sugar.

Make sure you do this until the mixture is thick, as this will help to dissolve the sugar, leading to a softer crumb in the cake. You can do this by hand as we’re using self-raising flour, which means we don’t need to get a huge amount of air into the mixture, like an electric whisk would deliver.

The cake keeps best in an airtight container at room temperature, and will last three or four days without losing its wonderfully soft texture. It’ll keep you happy at teatime for days!

Apple and almond traybake

Prep time: 20 minutes | Cooking time: 40-50 minutes

Apple & Almond Haroset

Eddie Berman

Yield: Yields about 4 cups

One of the six elements on the Passover seder plate, this spiced chunky spread symbolizes the mortar that the Jewish slaves used for constructing buildings in ancient Egypt. You can serve it spooned over matzo, though it’s also a fine topping for roast chicken or beef. I like to start light with the prominent flavors (cinnamon, honey, and red wine) and then add more to taste.

  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 1 tablespoon canola mayonnaise
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups diagonally sliced celery
  • 1 cup thinly sliced apple
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped roasted unsalted almonds

Nutritional Information

  • Calories 145
  • Fat 10g
  • Satfat 1g
  • Unsatfat 9g
  • Protein 5g
  • Carbohydrate 10g
  • Fiber 3g
  • Sodium 196mg
  • Calcium 9% DV
  • Potassium 10% DV
  • Sugars 5g
  • Added sugars 0g


  1. For almond cream:
    1. Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
    1. Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
    2. Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together.
    3. Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
    4. Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature.
      • Sometimes labeled "ground almonds" available at specialty foods stores and natural foods stores.

    Nutritional analysis provided by Bon Appétit


    Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish.

    In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the eggs a little at a time. When all the egg is in, carefully and lightly fold in the ground almonds. Now spread this mixture over the apples, and even out the surface with the back of a tablespoon. Then bake on a highish shelf in the oven for exactly 1 hour.

    This pudding is equally good served warm or cold – either way, it's nice with some chilled pouring cream. Once cooled, it will keep in the fridge for 3 or 4 days.

    Cranberry Almond Apple Coleslaw Ingredients

    For the apple slaw base, you’ll need:

    • Cabbage
    • Matchstick carrots
    • Gala apples
    • Green onions
    • Sliced almonds
    • Dried cranberries

    And for the healthier coleslaw dressing, you’ll need:


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