Spice cake with walnuts and apple

Ingredients for 1 servings:

• 175 g butter, very soft
• 175 g brown sugar
• 1 tsp, leveled salt
• 3 eggs
• 150 g flour
• 30 g cocoa powder
• 4 tsp baking powder
• 1 tsp spice mix (5 spices Chinese spice)
• 1 tsp ginger powder, or 2-4 cm grated fresh
• 1 part lemon peel, organic, grated
• 70 g crushed walnuts
• 70 g brittle, hazelnut
• 1 medium-sized apple, diced 1 x 1.5 cm
• ¾ tsp powdered sugar
• 1 drop of rum flavoring

Instructions

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

quick, easy, spicy and sooo delicious, one of my standard cakes.

Preheat oven! Beat the softened butter with the brown sugar and salt until fluffy. Add 3-4 eggs to the fluffy mixture and continue beating until fluffy. Combine the flour with the baking powder, cocoa powder, and spices, sift through several times, and stir in. Then fold in the lemon zest, hazelnut brittle, broken walnuts, and sliced ​​apple. Pour the batter into a greased loaf pan and bake at 160°C – 180°C for 45-55 minutes, depending on your oven. (Test with a toothpick if necessary.) After baking, let it cool slightly, turn out, and cover with medium-soft icing (icing sugar, boiling water, and a drop of rum flavoring, if desired). For children, I recommend using powdered ginger; freshly grated ginger makes it a bit spicier. I’ve kept the cake in the refrigerator for up to 4 days. If you omit the apple, it’s a bit less moist, but it should keep much longer without the refrigerator.