I have found types of apples here that I have never seen before, this one is called Rubinette. I bought some, of course!  They tasted like a crispy golden delicious. Then I had to decide what to do with them. Since I had bought some almond meal when I went to Lunch in the Loft, and I had some blanched almonds that I had toasted in the oven, I decided to make an almond and apple gateaux.

Deliciously moist and heavy, this cake is delicious served with a few raspberries and maybe some creme fraiche.

When I am walking around Paris, there are patisseries everywhere! The prices are so reasonable it would be hard to believe that anyone would bother baking. Unless, like me you enjoy cooking,  or maybe I should say you are “addicted” to cooking.










I love the way the Patisseries wrap the cakes and croissants in paper. It makes the process of opening them like opening a present. I have noticed the french are very good with wrapping and packaging and use lots of biodegradable containers.


Recipe for Apple and Almond Gateaux

  • 3 apples eating apples, such as Rubinette
  • 175 grams of unsalted butter
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 4 eggs
  • 1 3/4 quarters cup superfine sugar
  • 3 1/4 cups ground almonds
  • 1 tablespoon lemon juice
  • 1 cup blanched roasted almonds
  • 1 teaspoon confectioners’ sugar

Peel, core and chop the apples into slices. Place in a bowl and mix with the lemon juice and spices.

Preheat the oven to 175°C and butter a 10” springform pan then line the bottom with parchment paper.

Place the sliced apple in a pattern to your desire in the pan.

Then mix together with the soft butter, eggs, ground almonds, superfine sugar and a squeeze of lemon juice. Pour and scrape, with a rubber spatula for ease, into the prepared pan on top of the apple, sprinkle the roasted blanched almonds on top of this mixture and bake for about 50 minutes.  This may vary according to your oven

Put on a wire rack to cool slightly, then remove the sides of the pan. This cake is best served slightly warm, though still good cold. As you bring it to the table, push a teaspoon of confectioners’ sugar through a fine sieve to give a light dusting. Serve with a few raspberries and some cream.


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