Carrot-apple cake
Carrot-apple cake is so juicy and delicious! The combination of apples and carrots harmonizes perfectly and is popular with big and small sweet tooths.
INGREDIENTS
FOR THE DOUGH
4 apples (approx. 800g)
2 carrots (approx. 250g)
3 tbsp lemon juice
120 g soft butter
130 g sugar
3 eggs (size M)
170 g wheat flour (type 405, alternatively: spelt flour type 630)
100 g ground almonds
2 tsp baking powder
1 tsp ground cinnamon (level)
ALSO
2 tbsp apricot jam
1 tbsp water
1 tbsp icing sugar for dusting
PREPARATION
Step 1
Peel the apples and carrots. Finely grate the carrots using a grater. Set aside. Quarter 2 apples, cut out the core and cut into 1 cm thick slices. Mix the slices with 1 tbsp of the lemon juice and also set aside. Grate the remaining 2 apples using a household grater until only the core remains.
Step 2
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the bottom of a springform pan (Ø 26 cm) with baking paper.
Step 3
Beat the butter and sugar with the whisk of a hand mixer on the highest setting until creamy. Add the eggs one after the other and continue stirring on the highest setting. Mix the flour, almonds, baking powder and cinnamon and stir into the dough. Finally, stir in the grated carrots, apples and 2 tablespoons of lemon juice.
Step 4
Pour the dough into the prepared pan and smooth it out. Cover the surface of the cake in a circle with apple slices. Bake the cake in the preheated oven for approx. 45 minutes. Allow to cool completely.
Step 5
Bring the jam and water to a boil in a small saucepan and spread it on the cake while it is still hot with a brush. Dust the cake with a little powdered sugar just before serving. The carrot and apple cake makes about 12 pieces and will keep for at least 3 days if kept airtight at room temperature.
