Huguenot cake

Ingredients for 1 servings:

• 100 g walnut kernels
• 100 g pecans
• 300 g sugar
• 60 g powdered sugar
• 3 large apples
• 200 g wheat flour type 405
• ¼ tsp salt
• 4 eggs, size M
• Fat and breadcrumbs for the form

Instructions

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

USA/South Carolina

Peel and core the apples, cut them into eighths, and then cut them into pieces about 5 mm wide. You will need about 450-500 g of apple pieces. Take 3 tablespoons of the flour and mix it with the apple pieces. Lightly toast both nuts in a dry pan, then set aside to cool. Then finely chop the nuts. Take 60 g of the sugar and mix it with the powdered sugar into the nuts. Sift the remaining flour and mix it with the salt into the nuts. Using a hand mixer, beat the eggs with the remaining sugar until very creamy. Mix in the nut-flour mixture. Then fold in the apple pieces until everything is well blended. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Pour in the batter, smooth it out slightly, and bake at 180 °C/F for about 55-60 minutes. The cake is best served lukewarm with a little whipped cream.