Recipe - Apple cake with Lemon and Almonds

Ingredients for a 24 cm Springform Pan:
2 tart apples
150 g flour
100 ml cream
75 g sugar
juice of ½ lemon
1 tsp grated lemon rind
1 egg
½ pkg baking powder
pinch of salt
For the Topping:
75 g butter
25 g sugar
50 g slivered almonds
2 tbsp milk
juice of ½ lemon
powdered sugar

Preparation:

Peel, core, and quarter apples. Cut apples into ½ cm thick slices, put into a bowl, and pour the lemon juice over the apple slices.

In a mixing bowl beat cream, 75 g sugar, egg, and salt until creamy. Combine flour, baking powder, and lemon rind and stir into the cream and egg mixture.

Grease a 24 cm springform pan with butter and pour in the batter, smoothing it evenly. Arrange the apple slices on the batter and bake in oven preheated to 180° C for 10 minutes.

For the topping melt butter in a fry pan and roast the almonds. Add 25 g sugar, lemon juice, and milk. Mix well and bring to a boil. Simmer until a syrupy consistency is reached.

Take the apple cake out of the oven and pour the topping over it. Continue baking for another 20-25 minutes.

Remove from oven, let cool, and sift on powdered sugar.

Note: The apple cake tastes best served warm with whipped cream. There will be half a container cream left over and this should not be thrown out.

The apple cake with lemon and almonds is being entered in the Apfel-Kochevent vom Kochtopf.

Recipes: almonds • apple cake • cake • lemon