Apple eggnog cake

Ingredients for 1 servings:

• 4 apples
• 4 eggs
• 180 g sugar
• 180 g butter, room temperature
• 180 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 50 g desiccated coconut
• 1 lemon(s), the juice
• 5 tbsp eggnog
• 50 g almonds, sliced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quick to make with just a few ingredients that you almost always have at home

Preheat the oven to 175°C (top/bottom heat). Peel and core the apples, then chop them into small pieces. Everyone likes them the way they like them. To prevent the apple pieces from browning, drizzle with lemon juice. Place the room-temperature butter and sugar in a mixing bowl and whisk well. Add the eggs one at a time and whisk well again until the batter has a uniform consistency. Mix the flour, baking powder, and a pinch of salt and fold in portions. Add 3-5 tablespoons of egg liqueur, if desired. Mix everything well and pour the batter into a prepared 26cm springform pan. Tip: I always grease the pan, sprinkle on desiccated coconut to prevent it from sticking and for flavor, and before pouring in the batter, I add some slivered almonds to the bottom – it tastes simply fantastic! Now bake in the preheated oven on the middle rack for about 45 minutes. About halfway through the baking time, cover the cake with parchment paper to prevent the top from getting too dark. Let cool on a wire rack for 10 minutes, then remove from the pan. Finally, sprinkle with powdered sugar. Tip: Instead of eggnog, you could also use amaretto, apple juice, Calvados, etc.