Moist apple cake

Moist apple cake

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / piece: 212 kcal
, Fat: 9 g
, Carbohydrate: 27 g
, Protein: 4 g


8 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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Cake mixture

60 g sugar
2 eggs
1 organic lemon, use grated zest
1 vanilla pod, cut open lengthwise, seeds scraped out
60 g butter, melted, left to cool
1 dl milk
1 pinch salt
150 g white flour
1 tsp baking powder
3 apples (e.g. Gravensteiner, approx. 450 g), peeled, quartered, cut into slices approx. 2 mm thick

To bake

icing sugar to dust
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One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased and floured

How it's done

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Cake mixture

Mix together the sugar, eggs, lemon zest and vanilla seeds. Stir in the butter, milk and salt. Mix the flour with the baking powder, stir into the mixture. Add the apples, mix. Transfer the mixture to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame. Slide the cake onto a cooling rack, leave to cool and dust with icing sugar.

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