Almond Cakes, Roasted Apples, Brown Butter & Brandy Sauce

Pablo Tacchini

Serves

4 - 6

Preparation

60 mins plus 2 hrs setting

Cook

60 mins

Ingredients

FOR THE ALMOND CAKES
4 eggs
½ cup caster sugar
1 teaspoon vanilla essence
1½ cups ground almonds
1½ teaspoons baking powder
icing sugar for dusting
FOR THE ROASTED APPLES
¼ cup caster sugar
1 tablespoon butter
3 apples, washed, quartered
FOR THE BROWN BUTTER & BRANDY SAUCE
1 cup brown sugar
1⁄4 cup water
1⁄2 cup brandy
2 tablespoons butter
1⁄4 cup cream
FOR THE ALMOND PRALINE
1 cup toasted almonds
¾ cup caster sugar
¼ cup water
FOR THE BURNT CARAMEL ICE CREAM
8 egg yolks
100g brown sugar
3 tablespoons water
500ml milk
1 teaspoon vanilla essence

This winter dessert, with dark colours and rich flavours, requires a few steps but some can be done in advance. Make the almond cakes, ice cream and praline the day before the occasion then cook the apples and brandy sauce just before serving.

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Instructions

1.ALMOND CAKES
2.Preheat the oven to 160°C.
3.Lightly grease a muffin tin or mini loaf tin with butter.
4.In a stand mixer bowl fitted with the whisk attachment, place the eggs, sugar and vanilla and whisk until pale.
5.Add the ground almonds and baking powder and fold together until well mixed.
6.Using a dessertspoon, fill the muffin tin three-quarters full with the batter.
7.Bake for 20 minutes until golden brown (pierce cakes with a toothpick; if it comes out clean, they’re ready).
8.Rest cakes in the tin for 5-6 minutes, then transfer to a wire rack to cool.
9.ROASTED APPLES
10.Preheat the oven to 180°C.
11.Line an oven tray with baking paper.
12.Heat a non-stick pan on medium, sprinkle in the sugar and add the butter.
13.Arrange the apples on top skin side up and caramelise until they are a dark amber colour – about 3 minutes.
14.Transfer to the lined tray and bake in the oven for 6-8 minutes until cooked through but still firm. Set aside.
15.BROWN BUTTER & BRANDY SAUCE
16.Place the sugar and water in a small pot set over a medium heat.
17.Stir for 1 minute and, once the sugar has dissolved, continue to cook until the syrup becomes a very dark amber colour.
18.Carefully add the brandy and cook for 30 seconds; add the butter and stir until melted.
19.Finally add the cream, remove immediately from the heat and mix well. Set aside to cool.
20.ALMOND PRALINE
21.Line a baking tray with baking paper and arrange the almonds so they are close together.
22.Add the sugar and water to a small saucepan over a medium heat and once the sugar is dissolved, cook without stirring until you achieve a dark amber colour.
23.Immediately pour the caramelised sugar over the almonds to coat them with a thin layer.
24.Allow the almonds to cool completely then break into small pieces.
25.If you want a fine praline, you can chop them with a knife or transfer to a food processor and pulse.
26.Store the praline in an airtight container.
27.BURNT CARAMEL ICE CREAM
28.Whisk the egg yolks in a large bowl until pale.
29.Add the sugar and water to a medium saucepan set over a medium heat.
30.Stir and cook until the sugar is a dark amber colour.
31.Carefully add the milk (the caramel will be hot) and the vanilla and mix well.
32.Bring to a simmer for 1 minute.
33.Carefully and slowly add the milk mix to the egg yolks, stirring constantly until well mixed.
34.Transfer this mixture to the pan and cook, stirring constantly, until the mix reaches 82°C for about 1 minute.
35.Strain through a sieve and allow to cool to room temperature.
36.Churn in an ice cream machine then place in the freezer for at least 2 hours to set.
37.To assemble, place an almond cake on each plate and dust with icing sugar.
38.Serve with 2 pieces of apples per plate and 1 scoop of ice cream sprinkled with almond praline.
39.To finish, drizzle the warm brown butter and brandy sauce over the cake and apples.

Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini

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