Apple drizzle cake

Apple drizzle cake

Total: 1 hr 35 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 190 kcal
, Fat: 5 g
, Carbohydrate: 32 g
, Protein: 4 g

Ingredients

16 pieces

Hint:


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
kochen@bettybossi.ch

Apples

700 g apples (e.g. ProSpecieRara Jonathan)
2 tbsp lemon juice

Cake mixture

100 g sugar
50 g liquid honey
1 parcel vanilla sugar
¼ tsp salt
3 eggs
1 dl milk
60 g butter, melted, left to cool
300 g light spelt flour
2 tsp baking powder

Apple drizzle

1 dl apple juice
½ dl lemon juice
50 g icing sugar
1 tbsp liquid honey
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Utensils

1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Apples

Thinly slice 50 g of apples, dice the rest, mix both with 1 tbsp of lemon juice each.

Cake mixture

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.

To bake

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.

Apple drizzle

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.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 3 days.

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