Apple walnut wholegrain bundt cake with blackberry sauce

For 14 pieces
  • 2 Apples
  • juice of 1 lemon
  • 120 g Walnuts
  • 250 g Butter or margarine
  • 300 g Sugar
  • 1 Pinch Salt
  • 1 packet vanillin sugar
  • 4 eggs (size M)
  • 250 g Whole wheat flour
  • 1 Packet Baking powder
  • 250 g Blackberries
  • fat and flour
  • Icing sugar to dust
60 minutes
very easy
1 .
Peel and quarter the apples, remove the core. Dice apple quarters, drizzle with lemon juice. Chop nuts.
2.
Mix the fat, 200 g sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix flour and baking powder and add to theStir in the fat and egg mixture. Fold in the apples and nuts.
3.
Fill into a greased bundt pan (26 cm Ø, approx. 2 liters content) dusted with flour. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 45 minutes.
4.
Take out of the oven, turn out and let cool on a wire rack.
5.
Sort the blackberries. Let the remaining sugar simmer with 120 ml water for about 5 minutes. Puree the blackberries with the sugar syrup in a tall container. Cut the bundt cake into pieces and serve with blackberry sauce.
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 5 g protein
  • 20 g fat
  • 39 g carbohydrates

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