Apple and walnut wreath

- fat u. Breadcrumbs f. d. Form
- 75 g walnuts
- 200 g pitted apple (e.g. Boskop)
- 1-2 EL span> lemon juice
- 200 span> g soft butter / margarine
- 75 g diabetic sweetness
- 1/3 Vial
- butter-vanilla flavor
- grated zest of 1/2 untreated lemon
- 4 Eggs (size M)
- 300 g dark wheat flour (type 1050 )
- 2 span> easy going TL baking powder
- 3-4 tbsp Milk
60 minutes
easy span>
- 1.
- Grease a springform pan with a tube base insert (22 cm Ø) and sprinkle with breadcrumbs. Roughly chop the walnuts. Quarter the apple, cut across thin slices and immediately drizzle with lemon juice
- 2.
- Mix the fat, sweetness, flavor and lemon zest until creamy. Mix in eggs and approx. 3 tbsp flour alternately. Mix the rest of the flour and baking powder and stir in alternately with the milk. Fold in 3/4 apple and nuts each
- 3.
- Spread the batter into the pan. Scatter the rest of the apple and nuts on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 40-45 minutes. Approx. Let rest in the mold for 20 minutes. Turn over, let cool down on a wire rack
- 4.
- EXTRA TIP:
- 5.
- The cake stays well packaged 2- 3 days juicy. Or wrap portions in aluminum foil and freeze
1 piece approx.:
- 190 kcal
- 790 kJ
- 4 g protein
- 12 g fat
- 16 g carbohydrates ul>
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