Apple-nutcake
- 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 span> 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 span>
75 minutes
easy
- 1.
- 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
- 2.
- 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
- 3.
- 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
- 4.
- 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
- 5.
- 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
- 6.
- Waiting time approx. 1 1/2 hours
1 slice approx:
- 210 kcal
- 880 kJ li>
- 3 g protein
- 9 g fat
- 27 g carbohydrates
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