John Myers
Apple Eggnog Cake
The perfect apple eggnog cake recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 125 g Sugar
- 1 packet Vanilla sugar
- 1 Pc. Organic lemon
- 3 Pc. Eggs
- 220 g Flour
- 2 tsp Baking powder
- 125 ml Advocaat
- 3 Pc. Apples
- 3 tbsp Apricot jam
- Icing sugar for dusting
- Rub the lemon peel, then cut the lemon in half and squeeze out the juice. Peel the apples, remove the core and roughly dice. Drizzle with the lemon juice.
- Beat the butter, sugar, vanilla sugar and eggs with the hand mixer on the highest setting for a few minutes until frothy. Stir in the grated lemon zest.
- Mix the flour and baking powder and mix in briefly alternately with the egg liqueur on a low setting. Put the dough in a springform pan (26 cm) that has been greased and dusted with flour and smooth it out. Spread the apples on top and press in lightly.
- Bake the cake in the preheated oven on the middle rack at 180 degrees (or fan oven 160 degrees) for about 45 minutes. Then heat the apricot jam with 1 teaspoon of water and brush the cake with it immediately. Let cool and dust with icing sugar.
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