Apple and nut cake with wholemeal spelt flour

Ingredients for 1 servings:

• 250 g butter or margarine
• 300 g brown sugar
• 1 vanilla sugar
• 4 eggs
• 4 apples
• 150 g hazelnuts, chopped
• 1 ½ tbsp cinnamon powder
• ½ tsp nutmeg, freshly grated
• 250 g wholemeal spelt flour
• 100 ml milk
• 1 packet of baking powder
• possibly powdered sugar

Instructions

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

for a 26cm springform pan

Preheat the oven to 175°C (top/bottom heat). Grease and flour a 26cm springform pan. Peel, core, and slice the apples. Roast the nuts in a dry pan. Cream the butter with the sugar and vanilla sugar until light and fluffy. Gradually add the eggs, beating for 1 minute each. Add the cinnamon and nutmeg. Fold in the flour and baking powder with the milk. Finally, fold in the nuts and apples. Pour the batter into the pan. Bake in the preheated oven on the middle rack for about 60 minutes. Dust the cake with powdered sugar after baking, if desired.