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:
Betty Bossi Koch-Center
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Thinly slice 50 g of apples, dice the rest, mix both with 1 tbsp of lemon juice each.
Mix the sugar, honey, vanilla sugar and salt in a bowl. Stir in the eggs. Using the whisk on a mixer, whisk for approx. 5 mins. until the mixture becomes lighter in colour. Whisk in the milk and butter. Mix the flour and baking powder, mix into the batter along with the diced apple. Transfer the cake mixture to the prepared tin, arrange the apple slices on top.
Approx. 1 hour 5 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly in the tin, prick firmly with a wooden skewer.
Combine the apple juice and lemon juice with the icing sugar and honey, drizzle over the warm cake. Remove the cake from the tin and place on a rack to cool.
|Shelf life:||Wrap in cling film and keep in the fridge for approx. 3 days.|
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