John Myers
Ingredients for 1 servings:
- 200 g butter, room temperature
- 150 g sugar and 1 – 2 tbsp for the apples
- 4 eggs
- 1 packet of vanilla sugar
- 100 g almonds, ground
- 200 g flour
- 1 packet of baking powder
- 6 apples, approx., depending on size
- 2 lemon(s), the juice
- Butter and breadcrumbs for the mold, alternatively butter and flour
- Icing sugar for dusting or icing
Instructions
Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes
moist sponge cake
Preheat oven to 180°C (fan/convection oven). Grease a Bundt cake pan and dust with breadcrumbs or flour. Peel the apples, cut into small cubes, and mix with 1-2 tablespoons of sugar and the juice of 1-2 lemons. Set aside. For the batter, cream the butter with the eggs and sugar until light and fluffy. Add the vanilla sugar and almonds and mix everything until creamy. Mix the flour with the baking powder and then fold in. Finally, fold in the chopped apples and fill the Bundt cake pan with the apple batter. Bake for approx. 45 minutes. Do the skewer test. Leave the cake in the pan for approx. 10 minutes, then turn it out. Once completely cooled, dust with powdered sugar if desired, or make a glaze from powdered sugar and spread it over the cake.
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