Crystal Nelson
Contents
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Ingredients
- 800 g Grated apple
- 250 g Raw cane sugar
- 2 tablespoon Rum
- 1 teaspoon Ground cinnamon
- 1 Knife point Ground ginger
- 1 Knife point Clove powder
- 500 g Spelt flour type 630
- 100 g Butter
- 1 piece Egg
- 1,5 packet Baking powder
- 1 pinch Salt
- 200 g Sultanas
- 150 g Walnut kernels
- Fat and crumbs for the mold
- Lemon glaze
Instructions
- Mix the grated apples with sugar, rum and the spices, cover and let steep for about 3 hours.
- Add the flour, butter, baking powder, salt and egg and use the dough hook to make a heavy dough. Fold in the sultanas and nuts. Pour the dough into a greased and crumbled box or bread pan.
- Bake the cake in a preheated oven at approx. 180 ° C for about an hour and fifteen minutes. Cut the dough once across after approx. 20 minutes. (Toothpick test) Remove the cake, let it cool down a little and then turn it out onto a suitable plate.
- Cover the hot cake with lemon glaze.
Nutrition
Serving: 100gCalories: 414kcalCarbohydrates: 58.7gProtein: 6.9gFat: 15.5g
