Apple and nut sponge cake

  • 2 medium-sized apples
  • juice of 1 lemon
  • 200 g Butter or margarine
  • 250 g Sugar
  • 1 Package Vanillin sugar
  • 1 pinch Salt
  • 3 eggs (size M)
  • 200 g flour
  • 100 g Cornstarch
  • 2 leveled teaspoons baking powder
  • 100 g chopped hazelnuts
  • candied apple wedges
  • Mint leaves
  • Baking paper or Fe tt
  • Parchment paper
90 minutes
Wash the apples, rub dry, cut in half and remove the core. Roughly grate the apples and mix immediately with lemon juice. Put the fat, sugar, vanilla sugar, and salt in a mixing bowl.
Mix with the whisk of the hand mixer until the sugar has dissolved. Gradually add eggs and stir. Mix the flour, cornstarch and baking powder and stir into the dough by tablespoon.
Drain the grated apples on a sieve, add to the dough with the hazelnuts and carefully stir in with a mixing spoon. Grease a loaf pan (26 cm long) or line it with baking paper.
Pour in the dough and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 60-75 minutes. If necessary, cover with parchment paper after half the baking time. Take out the cake, let it cool down a bit and carefully tip it out of the tin.
Let cool down on a wire rack. Garnish with candied apple wedges and mint leaves. Makes about 14 pieces.
1 portion approx:
  • 330 kcal
  • 1380 kJ
  • 4 g protein
  • 18 g fat
  • 37 g carbohydrates


Leave A Comment