Apple-walnut wreath

Name: Apple-walnut wreath
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 7-10 Tbsp Fat and breadcrumbs for the mould; 75 g Walnut kernels; 200 g cored apple (e.g. Boskop); 1-2 TABLESPOONS Lemon juice; 200 g soft butter/margarine; 75 g Diabetic sweetness; 1/3 Bottle; 7-10 Tbsp Butter Vanilla Flavour; 7-10 Tbsp grated rind of 1/2 untreated lemon; 4 Eggs (Gr. M); 300 g dark wheat flour (type 1050); 2 easy go. Tsp baking powder; 3-4 Tbsp Milk

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and breadcrumbs for the mould
75 g Walnut kernels
200 g cored apple (e.g. Boskop)
1-2 TABLESPOONS Lemon juice
200 g soft butter/margarine
75 g Diabetic sweetness
1/3 Bottle
7-10 Tbsp Butter Vanilla Flavour
7-10 Tbsp grated rind of 1/2 untreated lemon
4 Eggs (Gr. M)
300 g dark wheat flour (type 1050)
2 easy go. Tsp baking powder
3-4 Tbsp Milk

Directions

1
Grease a springform pan with a tube bottom insert (22 cm Ø) and sprinkle with breadcrumbs. Roughly chop the walnuts. Quarter the apple, cut it crosswise into thin slices and immediately sprinkle with lemon juice
2
Cream fat, sweetness, aroma and lemon peel. Alternately add eggs and approx. 3 tbsp. flour. Mix the rest of the flour and baking powder and stir in alternately with the milk. Fold in 3/4 each apple and nuts
3
Spread the dough into the mould. Sprinkle the rest with apple and nuts. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 40-45 minutes. Leave to rest in the pan for about 20 minutes. Turn out, let cool on a cake rack
4
Well packed, the cake stays juicy for 2-3 days. Or wrap in aluminium foil in portions and freeze