Breton apple-plum cake

Name: Breton apple-plum cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g Apples; 5 TABLESPOONS Cider (French sparkling apple wine); 350 g Plums; 250 g Butter or margarine; 1 package Vanillin sugar; 175 g sugar + 2 tablespoons sugar; 1 pinch Salt; 50 g Honey; 7-10 Tbsp grated zest of 1 organic lemon; 5 Eggs (size M); 450 g Flour; 1 package Baking Powder; 100 ml Milk; 100 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g Apples
5 TABLESPOONS Cider (French sparkling apple wine)
350 g Plums
250 g Butter or margarine
1 package Vanillin sugar
175 g sugar + 2 tablespoons sugar
1 pinch Salt
50 g Honey
7-10 Tbsp grated zest of 1 organic lemon
5 Eggs (size M)
450 g Flour
1 package Baking Powder
100 ml Milk
100 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash, peel, quarter and core apples. Cut apples into fine slices. Mix apple slices and cider. Wash and halve plums and remove stone.
2
Cream butter, vanillin sugar, 175 g sugar, salt, honey and lemon zest with the whisks of the hand mixer. Stir in the eggs one by one. Mix the flour and baking powder and stir in the flour and baking powder alternately with the milk.
3
Fold 50 g flaked almonds, apple slices and plums into the dough.
4
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Sprinkle evenly with remaining almond flakes and 2 tbsp. sugar. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) bake for about 1 hour.
6
Remove from the oven, place on a cake rack and allow to cool in the mould. Remove from the mould and place on a cake plate. Dust the edge with icing sugar as desired. Serve with whipped cream.