Rhenish apple bread

Ingredients for 1 servings:

• 300 g apples (e.g. Jonagold, Elstar)
• 150 g walnuts
• 50 g raisins
• 1 tsp lemon zest
• 200 g butter, soft
• 100 g powdered sugar
• 4 eggs, size M
• 1 pinch of salt
• 300 g flour
• 1 tsp baking powder
• 3 tbsp lemon juice
• 2 tbsp milk
• Butter and flour for the baking pan

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 20 minutes

Peel, quarter, core, and grate the apples. Drizzle with 2-3 tablespoons of lemon juice. Roughly chop 100g of walnuts and mix them with the apples, raisins, and lemon zest. Brush a 30cm loaf pan with spreadable butter. Dust the pan with flour and shake out any excess. Preheat the oven to 180°C (top/bottom heat: 160°C). Beat the softened butter with the beaters of a hand mixer on high until smooth. Gradually stir in the sugar and salt. Add the eggs, one at a time, and beat for about 1/2 minute. Beat until thick and golden. Mix the flour with the baking powder. Fold the mixture into the butter mixture, alternating with the apple mixture. The batter is perfect when it falls heavily from a spoon. If it is too thick, add milk and stir briefly. Then pour the mixture into the greased loaf tin. Bake in the hot oven on the second rack from the bottom for approx. 60-70 minutes. After 30 minutes, score the surface lengthwise with a sharp knife. Let the baked cake cool for 10 minutes, then turn it out of the tin. To make the glaze, mix the icing sugar with 1-2 tablespoons of lemon juice until smooth and spread it over the apple bread. Sprinkle with the remaining chopped nuts. Then allow the glaze to set. This moist, fruity-fresh apple bread can be enjoyed on its own or with jam.