Apple cake with almonds and candied orange peel 'Malang'

Ingredients for 1 servings:

• 100 g margarine
• 70 g white sugar
• 2 eggs, size M
• 150 g wheat flour type 405
• 50 g coconut flour
• 1 pinch(s) cardamom powder
• 1 pinch of cinnamon
• 1 tsp turmeric powder
• 30 g coconut milk, creamy
• 1 pinch of salt
• 100 g almond sticks
• 100 g candied orange peel, finely diced
• 1 tsp vanilla extract
• 15 g baking powder
• 2 tbsp margarine for the mold
• 800 g apples, smaller
• 60 g almond flakes
• 1 tsp citric acid, crystalline
• 2 tbsp white sugar
• 5 tbsp orange juice
• 1 tsp, smothered cinnamon
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 20 minutes

Recipe from Lombok, Indonesia. Original title: Kue Apel dengan kenari dan kulit buah jeruk manis

All ingredients must be at room temperature. Grease a 24cm springform pan and line it with a sheet of baking paper. Melt the margarine for the batter in a double boiler. Freshly peeled apples quickly turn brown and become unsightly when exposed to air (oxidize). To prevent this, mix citric acid, sugar, orange juice, and cinnamon. Peel and quarter the apples, remove the core, stem, and blossom, and halve the quarters again. Toss the apple pieces in this liquid to coat them completely. Reserve the remaining lemon juice. For the batter, beat the margarine and sugar in a mixing bowl with the whisk attachment for about 15 minutes until white and creamy, or until the sugar is dissolved. Add the eggs to the batter, one at a time, beating in each for about half a minute to ensure all the ingredients are well combined. Combine the two flours and the cardamom powder, cinnamon, and turmeric powder. Mix the coconut milk with the vanilla extract and salt. Replace the whisk attachment on the mixer with a whisk. Preheat the oven to 170°C (350°F). Alternately add the flour mixture and the coconut milk mixture to the batter, stirring briefly as possible. Finally, add the almond slivers, candied orange peel cubes, and baking powder, stirring briefly as possible. Pour the batter into the springform pan and smooth it out. Press the apple pieces into the batter in a ring shape. Finally, sprinkle with the almond flakes. Bake at 170°C (350°F) on medium heat for about 40 minutes until golden brown. Remove the apple pie from the oven and brush the remaining “bath water” over the cake. Let it cool, then remove from the pans, let it ripen in the refrigerator overnight, and enjoy cold. Note: Malang is a high-altitude region on the island of Java. This region produces a waxy, not very large, but quite tasty and difficult to digest apple variety, the “Malang apple.” The medium-sized variety is quite inexpensive in the markets. In large supermarkets with fresh fruit sections, it’s often sold in bulk, competing with Chinese and New Zealand products that are far superior in color, size, and packaging. In addition, the Malang apple is prone to internal rot at bruises, which isn’t visible from the outside. Peeling the apple can be a rude awakening.