Apple and cranberry cake

Apple and cranberry cake

Total: 1 hr 15 Min. | Active: 25 Min.
Nutritional value / piece: 278 kcal
, Fat: 6 g
, Carbohydrate: 49 g
, Protein: 8 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:

Betty Bossi Koch-Center

4 eggs
120g sugar
1 vanilla pod, cut open lengthways; only use the scraped-out seeds
1 organic lemon, ½ of juice and ½ of grated zest, set aside the juice
200g Dessert Extrafin (sour milk)
180g white flour
100g dried cranberries
300g red-skinned apples (e.g. Gala), cut into segments
icing sugar to dust
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For a cake tin of approx. 28 cm, lined with baking paper

How it's done

Beat together the eggs, sugar, vanilla seeds and lemon zest using the whisk on a hand mixer for approx. 5 mins. until the mixture turns a paler colour. Stir in the Dessert Extrafin. Mix the flour with the cranberries, stir in. Transfer the mixture to the prepared tin and place on an oven tray. Mix the apple segments with the reserved lemon juice and push into the mix.

Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove, dust with icing sugar.

Good to know
Tip: The apple and cranberry cake is best eaten slightly warm.

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