Quick apple cake with wholemeal flour

Ingredients for 1 servings:

• 125 g butter, soft
• 175 g brown cane sugar
• 2 eggs
• some lemon zest, grated
• 150 g white wheat flour
• 150 g wholemeal rye flour
• 3 tbsp milk
• 4 small apples, sour
• 1 tbsp lemon juice
• 2 tsp cinnamon powder
• 2 tsp white sugar
• 50 g almond flakes
• 2 tbsp powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cream the room-temperature butter in a mixing bowl until fluffy, then stir in the brown sugar gently. Gradually beat in the eggs, then add the grated lemon zest. Combine the white flour, wholemeal flour, and baking powder, sift over the foam, and gently stir in. Finally, stir in the milk. Depending on the consistency of the batter, you may need a little more milk. Peel and core the apples, dice them, and mix with the sugar, cinnamon, and lemon juice. Pour the batter into a greased springform pan and spread the diced apples evenly on top. Sprinkle the almond flakes on top. Bake in a preheated oven at 180°C for about 40 minutes. Dust with powdered sugar before serving.