For 25 slices
  • 100 g walnut kernel halves
  • 500 g apples (e.g. B. Boskop)
  • Juice from 1–2 lemons
  • 175 g Butter or margarine
  • 100 g Sugar
  • 125 g brown sugar
  • 3 eggs (size M)
  • 250 g Spelled flour
  • 2 TL Baking powder
  • 125 g dried cranberries
  • 125 g Icing sugar
  • fat and flour
  • aluminum foil
75 minutes
Roast walnuts in a pan without fat. Take out, let cool down a little and roughly chop. Peel and quarter apples and core. Cut the quarters into small cubes and drizzle with 2 tablespoons of lemon juice
Use the whisk of the fat, white and brown sugarMix the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in. Finally fold in the nuts, cranberries and apples
Put the dough in a greased loaf pan (approx. 28 cm long, 1.6 liter capacity) that has been sprinkled with flour and put in the preheated one Oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) approx. 1 hour (stick sample). If the cake gets too dark, cover with aluminum foil
Take the cake out of the oven, carefully remove it from the edge of the tin and after about 20 minutes turn it onto a wire rack. Let the cake cool down
Sieve powdered sugar into a bowl. Add 2–3 tablespoons of lemon juice and stir until thick. Spread the topping on the cake with a spoon and let it dry for approx. 30 minutes
Waiting time approx. 1 1/2 hours
1 slice approx:
  • 210 kcal
  • 880 kJ
  • 3 g protein
  • 9 g fat
  • 27 g carbohydrates


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