Hazelnut and apple cake

desserts Baking sweet
Total: 1 hr | Active: 25 min.
vegetarian, lactose-free

When we invite people over and have guests, we usually go for a chocolate cake for dessert. This apple and hazelnut cake is just the thing. Tip: Heat the jam briefly in a small pan to make it more liquid and therefore easier to spread. And store the cake in the fridge after a day to keep it fresh and tasty for longer.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 12 pieces

Batter
6  egg yolks
130 g sugar
75 g durum wheat semolina
1 tbsp cocoa powder
120 g ground hazelnuts
250 g sweet and tart apples, finely grated
6  egg whites
1 pinch salt
To bake
2 ½ tbsp apricot jam

How it's done

Batter

Using the whisk on a mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until the mixture is foamy. Add the semolina, cocoa, hazelnuts and apple, mix. Beat the egg whites with the salt until stiff. Carefully fold the beaten egg whites into the batter using a spatula, transfer to the prepared tin.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 170 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.

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