Apple-Almond Bundt Cake

Ingredients for 1 servings:

• 100 g almond(s), sliced
• 300 g apples
• 150 g butter
• 225 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pack flavoring, bitter almond
• 4 m.-sized eggs
• 300 g flour
• 3 tsp, leveled baking powder
• 200 g apricot jam
• 1 tbsp water
• 75 g powdered sugar
• 2 tsp apple juice

Instructions

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

very juicy

Roast the almonds in a dry pan until golden brown and let cool on a plate, setting aside 25g for garnishing. Wash, quarter, peel, core, and cut the apples into small pieces. Preheat the oven. Beat the butter in a bowl with a hand mixer until smooth. Gradually stir in the sugar, vanilla sugar, salt, and flavoring. Mix until the mixture forms a thick batter. Gradually beat in the eggs. Mix the flour with the baking powder and stir in two batches on medium heat. Finally, fold in the apples and almonds. Pour the batter into a 22 cm round cake pan (greased and floured) and spread evenly. Place the pan on a rack in the oven (180°C for approx. 60 minutes). Leave the cake in the pan for approx. 10 minutes, then turn out onto a wire rack and let cool. Strain the apricot jam through a sieve and bring to a boil with water in a small saucepan. Brush the icing onto the cake with a pastry brush. Gradually mix the icing sugar with just enough juice to create a thick glaze. Then transfer the icing to a small freezer bag, cut off a small corner, and drizzle it over the cake. Sprinkle the reserved sliced ​​almonds on top and let the icing set.