Apple cake

Apple cake

Total: 1 hr 20 Min. | Active: 25 Min.
Nutritional value / piece: 293 kcal
, Fat: 13 g
, Carbohydrate: 35 g
, Protein: 7 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To soak

3 tbsp dark sultanas
3 tbsp rum

Cake mixture

150 g butter, soft
100 g sugar
1 pinch salt
3 eggs
50 g liquid honey
1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
280 g white flour
2 tsp baking powder
500 g apples, coarsely grated
icing sugar to dust
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One loaf tin measuring approx. 30 cm, lined with baking paper

How it's done

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To soak

Combine the sultanas and rum, set aside.

Cake mixture

Whisk the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the honey and vanilla seeds. Combine the flour and baking powder, stir in the apples, add to the cake mixture along with the sultanas and rum. Transfer the cake mixture to the prepared tin.

Bake for approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack, dust with icing sugar.

Good to know
Shelf life: Wrap the cake in cling film and keep for approx. 2 days.

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