Yogurt Bundt Cake
20
min
Easy
Apple Cake with Jam
This apple cake is a reinterpretation of the classic recipe. Blackberry jam and crunchy almonds add an extra touch to every slice.
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 55 min
- Servings
- 8 people
Ingredients
- Vanilla Baking Powder (15 g – Box of 5 Sachets), 1 bag
- Impalpable Sugar (250 g bag), 200 g
- flour, 350 g
- butter, 120 g
- blanched almonds, 100 g
- milk, as needed
- egg, 1
- blackberry jam, 400 g
- apples, 2
Method
Arrange the flour in a mound, previously mixed and sifted with the vanilla baking powder. Place the butter at room temperature, 150 g of icing sugar, the egg and the finely chopped blanched almonds in the centre.
Knead the mixture, gradually adding milk until a smooth and homogeneous dough is obtained.
Use half of the dough to line a greased and floured cake tin, then arrange the apples on top, peeled and sliced thinly.
Spread the jam evenly over the apples and cover with the remaining dough, pressing it through a potato ricer.
Bake in a preheated oven at 180°C (356°F) for about 55 minutes.
Once baked, dust with the remaining icing sugar.
Knead the mixture, gradually adding milk until a smooth and homogeneous dough is obtained.
Use half of the dough to line a greased and floured cake tin, then arrange the apples on top, peeled and sliced thinly.
Spread the jam evenly over the apples and cover with the remaining dough, pressing it through a potato ricer.
Bake in a preheated oven at 180°C (356°F) for about 55 minutes.
Once baked, dust with the remaining icing sugar.
