Apple buttermilk cake with quince jelly

Ingredients for 1 servings:

• 2 vanilla pods
• 150 g butter
• 150 g sugar
• 4 eggs
• 250 g flour
• 1 tsp baking powder
• 2 tsp lemon peel
• 300 ml buttermilk
• 800 g apples
• 4 tbsp quince jelly
• Butter and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 175°C (fan/convection oven). Grease a 24cm springform pan with butter and flour. Split the vanilla pods and scrape out the seeds. Cream the butter and sugar until fluffy, then add the vanilla seeds. Beat in the eggs, one at a time. Mix the flour and baking powder. Stir the flour and baking powder mixture, along with the lemon zest and buttermilk, into the batter. Wash, dry, peel, and quarter the apples. Remove the cores and cut the flesh into pieces. Pour half of the batter into the pan. Arrange the apple pieces on top. Spread the remaining batter on top. Bake on the middle rack of a hot oven for about 40 minutes. Remove the cake from the pan while it’s still hot. While the cake is still warm, spread 4 tablespoons of the quince jelly on top and spread it evenly. Let the cake cool and the quince jelly dry.