John Myers
Juicy Apple and Almond Sponge Cake
The perfect juicy apple and almond sponge cake recipe with a picture and simple step-by-step instructions.
- 500 g Boskoop apples
- 1 Lemon, of which only the juice
- 175 g Butter
- 150 g Sugar
- 3 Eggs
- 200 g Whipped cream
- 375 g Flour
- 1 pinch Salt
- 0,5 Pck. Baking powder
- 100 g Chopped almonds
- 200 g Powdered sugar
- 0,5 Orange, of which the juice
- Peel and quarter the apple and remove the core. Cut the apples into small pieces and drizzle with the lemon juice so that they do not turn brown. Beat the fat and sugar until frothy. Stir in the eggs. Mix the flour with the baking powder and the pinch of salt and add with the cream to the ingredients that have already been mixed. Mix the whole thing into a smooth dough. Now stir in the apples and almonds. Grease a loaf pan and pour in the batter. Smooth down. Bake in the preheated oven at approx. 175 degrees for approx. 70 minutes. Make a chopstick test. Then take the cake out of the mold and let it cool down. Beat the icing sugar with the juice of the orange until smooth and coat the cake with it.
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