for 16 pieces

Cake mixture

350 g	white flour
½ tsp	salt
100 g	sugar
50 g	ground hazelnuts
1 tsp	bourbon vanilla powder
1 tsp	baking powder
1 tsp	sodium bicarbonate
125 g	butter, melted, left to cool
2 dl	milk
4	eggs
1 tbsp	apple vinegar
250 g	sour apples, coarsely grated

Cinnamon sugar

½ dl	apple juice
½ dl	lemon juice
50 g	icing sugar
20 g	butter, melted, left to cool
3 tbsp	sugar
½ tbsp	cinnamon

How it's done

Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Whisk the butter, milk, eggs and vinegar, pour into the dry ingredients, whisk together quickly. Stir in the apples. Transfer the cake mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake out onto a rack, prick firmly all over with a wooden skewer.

Cinnamon sugar

Mix the apple juice and lemon juice with the icing sugar, pour over the cake, leave to cool. Brush the butter all over the cake. Mix the sugar and cinnamon, sprinkle over the cake.

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