John Myers
Ingredients for 1 servings:
- 500 g apples, sour, peeled, weighed
- 2 m.-sized eggs
- 80 g brown sugar
- 150 g wheat flour, type 550 or spelt flour type 630
- 1 pinch of cinnamon powder
- 50 g nuts, ground
- 1 sachet of vanilla sugar
- 1 sachet of baking powder
- 130 g buttermilk
- 50 ml apple juice, wine or must
- 20 g almond flakes
- e.g. powdered sugar
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
quickly prepared, LF 30
Beat the eggs, sugar, and vanilla sugar until white and foamy. Add the buttermilk and apple juice and mix well. Loosely fold in the flour, cinnamon, nuts, and baking powder. Also loosely fold in the finely sliced apple pieces. Pour the batter into a 26 cm diameter baking tin lined with baking paper, sprinkle with the flaked almonds, and bake in a preheated oven at 175°C (top/bottom heat) for 40-50 minutes until light brown. Do a skewer test and when the cake is cooked through, remove from the oven and leave to cool on a wire rack. Dust the cooled cake with icing sugar, if desired. Tastes great lukewarm with a scoop of vanilla ice cream. Tip: You can of course also make the cake with ground almonds. A few raisins soaked in apple juice, apple wine, rum, or Calvados also taste very good in the batter. For a small springform pan with a diameter of 20 cm, I prepare half the amount, but then the cake will be a bit flatter and will need about 30 – 35 minutes in the oven.
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