Walnut and Apple Cake

Ingredients for 1 servings:

• 30 g butter, room temperature
• ½ tsp cinnamon powder, or more (gingerbread spice works too!)
• 50 g sugar
• 750 g sour apples (e.g. Elstar, Boskoop, or similar)
• 100 g walnuts, very coarsely chopped
• 1 tsp vanilla sugar
• 1 pinch of salt
• 2 eggs (size M)
• 1 tsp lime zest, grated
• 1 tsp lime juice
• 175 g flour (type 405)
• 100 g butter, room temperature
• 150 g sugar
• 25 g cornstarch
• 2 tsp baking powder
• 50 g jelly, apple or apricot jelly
• 1 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

there is a mood

Line the bottom of a springform pan (Ø 26 cm) with baking paper (or nonstick baking foil) and brush the sides and base with approx. 30 g butter. Mix the cinnamon (or gingerbread spice) and 50 g sugar and sprinkle onto the bottom of the pan, swirling the pan slightly. Peel the apples, core them, and cut them into 1 cm thick rings or slices. Arrange a layer of apple slices tightly together in the pan, filling the apple holes and gaps with walnuts. Arrange another layer in the pan with the remaining apples and walnuts, and so on. Beat 100 g butter, 150 g sugar, vanilla sugar, and a pinch of salt with a hand mixer (or food processor) for at least 5 minutes until very creamy. Beat in the eggs, one at a time, for ½ minute each. Stir in the grated lime zest and 1 teaspoon of lime juice. Mix together the flour, starch, and baking powder and stir in briefly. Pour the batter onto the apples and smooth it out using a spatula (Schlesinger, dough scraper). Bake in a preheated oven at 180°C (160°C fan-assisted oven) on the lower third of the oven rack for 45 minutes. Carefully loosen and remove the sides of the pan. Turn the cake out onto a plate (what was on top is now on the bottom). Remove the baking foil/paper. Melt the jelly in a small saucepan over low heat (microwave!) and mix with 1 tablespoon of lemon juice. Brush the jelly over the cake and let it cool.