for 8 pieces

Cake mixture

100 g	ground cane sugar
2	eggs
2 pinch	salt
200 g	crème fraîche
150 g	white flour
50 g	ground hazelnuts
50 g	rolled oats
1 tsp	baking powder
500 g	sour apple (e.g. Boskoop), diced, 3 tbsp set aside
1 tbsp	lemon juice

Topping

4 tbsp	rolled oats
1 tbsp	ground cane sugar
1 tbsp	butter, melted, left to cool a little

How it's done

Cake mixture

Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is light and fluffy. Stir in the crème fraîche. Mix the flour, hazelnuts, oats and baking powder, stir into the egg mixture. Add the diced apple and lemon juice, mix, transfer to the prepared cups.

Topping

Mix the oats, sugar and butter with the reserved diced apple, scatter on top of the cakes.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Leave to cool on a rack.

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