Apple Date Almond Sponge with Golden Caramel
A light and tender almond sponge cake layered with sweet apples and dates, finished with a rich golden caramel sauce — an elegant yet comforting dessert perfect for special occasions.
Equipment
- Mixing Bowls
- Electric mixer or whisk
- 8-inch Cake Pan
- Saucepan
- Oven
Ingredients
Almond Sponge Cake
- 1 ½ cups apples peeled, cored, and thinly sliced
- ¾ cup dates pitted and chopped
- 3 eggs room temperature
- ½ cup granulated sugar
- ⅓ cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1 cup almond flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Golden Caramel Sauce
- ½ cup brown sugar
- 3 tbsp unsalted butter
- ⅓ cup heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- In a bowl, whisk eggs and granulated sugar until pale and slightly thickened. Whisk in melted butter and vanilla.
- In a separate bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- Fold dry ingredients into wet mixture until just combined. Gently fold in apples and dates.
- Pour batter into prepared pan and bake for 35–40 minutes, or until set and lightly golden. Cool slightly.
- For the caramel, combine brown sugar and butter in a saucepan over medium heat. Stir until melted, then add cream and simmer for 3–4 minutes. Remove from heat and stir in vanilla.
- Serve warm sponge cake drizzled generously with golden caramel sauce.
Notes
This cake is best served warm and pairs beautifully with whipped cream or vanilla ice cream.