Apple-Almond-Cake

Name: Apple-Almond-Cake
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 500 g peeled halved cored apples (4-5 pieces); 2-3 TABLESPOONS Lemon juice; 1⁄2 Vanilla pod; 3 Eggs (Gr. M); 75 g + 1 tablespoon diabetic sweet; 7-10 Tbsp Salt; 150 g Flour; 1 TEASPOON Baking Powder; 100 ml Oil; 2 tablespoons (20 g) flaked almonds; 2 TABLESPOONS Apricot Jam

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
500 g peeled halved cored apples (4-5 pieces)
2-3 TABLESPOONS Lemon juice
1⁄2 Vanilla pod
3 Eggs (Gr. M)
75 g + 1 tablespoon diabetic sweet
7-10 Tbsp Salt
150 g Flour
1 TEASPOON Baking Powder
100 ml Oil
2 tablespoons (20 g) flaked almonds
2 TABLESPOONS Apricot Jam

Directions

1
Grease the springform pan (26 cm Ø). Cut apples into quarters and cut several times on the convex side or scratch with a fork. Sprinkle with lemon juice.
2
Cut open the vanilla pod, scrape out the pulp. Beat the eggs, 75 g sweetness, vanilla pulp and 1 pinch of salt for about 8 minutes until creamy. Mix flour and baking powder, sieve on top and stir in. Add oil and stir in.
3
Spread the dough into the mould. Spread apples close together. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 35-40 minutes.
4
Roast the almonds until golden brown. Warm the jam. Remove the cake and spread with jam. Sprinkle almonds over it. Let the cake cool down. Sprinkle with 1 tbsp. sweetness. Whipped cream tastes good with it.