Apple and walnut cake with caramel amaretto icing

Ingredients for 1 servings:

• 125 g butter
• 100 g brown sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 100 g walnuts, chopped
• 175 g flour
• 1 tsp baking powder
• 1 tsp cinnamon powder
• 2 tbsp milk
• 5 m.-sized apples
• 75 g sugar
• 35 g butter
• 4 tbsp Amaretto
• 100 g walnuts, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for a 26cm springform pan

Grease a 26cm springform pan and preheat the oven to 175°C fan/convection oven. Roughly chop all 200g of walnuts with a knife and set aside. Cream the butter with the sugar, vanilla sugar, and salt until light and fluffy. Stir in the eggs one at a time and beat everything until creamy. Mix 100g of chopped walnuts with the flour, baking powder, and cinnamon, then gradually stir in the milk. Pour the batter into the springform pan and level the surface. Peel, quarter, and core the apples, then cut several times along the curved side, but do not cut all the way through. Press the apples into the batter and bake the cake on the middle shelf for about 35 minutes. Shortly before the end of the baking time (about 5 minutes), for the caramel, weigh the sugar into a saucepan and melt it on the stovetop until golden brown. Remove the pan from the heat and stir in the butter. Add the Amaretto and beat until smooth. Fold in the remaining chopped walnuts and spread the glaze over the cake. It’s best to use a tablespoon. Bake the cake for another 10 minutes at 175°C (350°F) fan-assisted oven. Once cooled, sprinkle with powdered sugar. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.