Applesauce sponge cake à la Sylvia

Ingredients for 1 servings:

• 300 g flour (wheat flour type 405)
• 160 g sugar (brown if desired)
• 1 tbsp baking powder
• 1 pinch of salt
• 1 lemon(s) (untreated), peel
• 2 eggs
• 300 g applesauce
• 50 ml oil (sunflower oil or rapeseed oil)
• 100 g walnuts, chopped
• 200 g chocolate, chopped
• 3 tbsp brandy
• 1 tbsp water, hot
• 1 tsp instant coffee
• 250 g powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with chocolate + nuts inside and brandy-coffee glaze on top

Mix flour, sugar, baking powder, salt, and grated lemon zest well. Whisk together eggs, applesauce, and oil. Stir in the flour mixture. Fold in the walnuts and chocolate. Pour into a greased Bundt cake pan and smooth down. Bake at approx. 175°C (preheated) for about 50-60 minutes (-> toothpick test). Allow to cool slightly, then turn out. Meanwhile, mix the brandy and hot water with the instant coffee well. Stir in the icing sugar. Drizzle in more hot water if necessary. Glaze the cake while it is still warm. Decorate with chocolate lines, walnut halves, brittle, or similar, if desired. Enjoy! Note: I like to use leftover chocolate for this cake – e.g., chocolate bunnies, opened chocolate bars, or similar. If you have them, you can also fold in about 50-100g of raisins, candied fruit, or similar. The applesauce and oil keep the cake moist and moist, so it can be baked 1-3 days before serving. Then, if necessary, store in a cool place and wrap it up. Instead of the brandy glaze, a nut, cinnamon, lemon, or chocolate glaze would also work well.