Hazelnut Apple Cake
This Hazelnut Apple Cake tastes really nutty, fruity, moist with a slight scent of Christmas from the gingerbread spice.
The grated apples in the nut filling keeps this cake moist and fruity, so it is still fresh on the 2nd or 3rd day.
You can use other nuts too. This time I used hazelnuts, but walnuts or almonds, or a nut-mix would taste just as good.
This cake is just perfect for late autumn, the time before Christmas cookies are baked. Maybe this cake will bring you into the right mood for the Advent season.
You can also use cinnamon instead of gingerbread spice, tastes also delicious!
Here we go …!
- 250 g flour
- 50 g powdered sugar
- a pinch of salt
- 120 g cold butter
- 1 egg
- 2 eggs
- 100 g sugar
- 50 g marzipan (almond paste)
- 2 grated apples (about 250g)
- 20 g grated nuts
- 2 tsp gingerbread spice
- 3 medium-sized apples
- 30 g buter
- 1 tbsp sugar (brown)
Grease springform (26 cm Ø).
Mix flour, powdered sugar and salt.
Add butter in small pieces and crumble with the flour.
Add egg and knead to a dough.
Roll out shortcrust pastry on a floured surface and transfer to the springform. Form to the top.
Place the spring form in the fridge.
Whisk eggs and sugar until light and creamy.
Grate marzipan and stir in egg-mixture.
Peel and grate two apples and add in.
Fold-in hazelnuts and gingerbread spice.
Spread the filling evenly on shortcrust pastry.
Peel, halve and core three apples and cut in thin slices.
Place the six apple halves on the hazelnut filling and press slightly.
Brush apples with melted butter and sprinkle with (brown) sugar.
Bake in preheated oven at 200° C for about 40 minutes.
Brush the apples with remaining butter after baking.
Leave to cool.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
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