°150 g of flour
°130g caster sugar
°1/2 teaspoon baking powder
°2 level tsp ground cinnamon
°3 t raisins
°3 t of rum
1 Preheat oven 180°C (thermostat 6). Butter & flour 26 cm spring form tin. Gently melting butter in bain-marie or in microwave.
2 Mix the flour, cinnamon, sugar and baking powder (and a pinch of salt if the butter is soft). Adding eggs one by one, then melt butter.
3 In a fry pan, without fat, toasted slivered almonds. Warning: stir and watch carefully because they burn very quickly.
4 Peeled apples, cutting them to quarters &; removing core &; seeds. Cut the apple quarters into small dice of about 1 cm. Add them to the batter along with the toasted almonds and raisins soaked in rum and 3 spoonfuls of the soaking “juice”.
Pour the mixture into the mold and bake in the oven for about 30 minutes. Check for doneness by pricking the center of the cake with a knife: if it comes out dry, it’s done.
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