🍰 Warm Apple Cake with Nuts

Name: Warm Apple Cake with Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g raisins; 30 g walnut kernels; 3 cinnamon sticks; 1 lime; 900 g small red-skinned apples (9 small red-skinned apples); 1 tbsp liquid honey; 75 g yogurt butter; 30 g whole wheat breadcrumbs (3 tbsp); 3 eggs; 1 pinch salt; 125 g raw cane sugar; 400 g yogurt (3.5% fat); 0.5 tsp ground vanilla; 300 g semolina (from soft wheat); 1 packet baking powder; 1 tsp powdered sugar from raw cane sugar (for dusting)

289 kcal · 30 min · 4 servings

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Ingredients

30 g raisins
30 g walnut kernels
3 cinnamon sticks
1 lime
900 g small red-skinned apples (9 small red-skinned apples)
1 tbsp liquid honey
75 g yogurt butter
30 g whole wheat breadcrumbs (3 tbsp)
3 eggs
1 pinch salt
125 g raw cane sugar
400 g yogurt (3.5% fat)
0.5 tsp ground vanilla
300 g semolina (from soft wheat)
1 packet baking powder
1 tsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. Place the raisins in a cup and cover them with warm water to let them soften. Meanwhile, finely chop the walnuts using a large knife.
2. Cut the cinnamon sticks in half both crosswise and lengthwise. Rinse the lime under hot water, dry it, and finely grate the zest. Cut the lime in half and squeeze the juice from one half.
3. Wash the apples and dry them. Remove the cores using a corer. Lightly brush the resulting hollows with the lime juice.
4. Drain the raisins in a sieve and pat them dry. Place them in a small bowl and mix in the chopped walnuts and honey.
5. Fill the apple hollows with the nut mixture using a teaspoon. Insert a piece of the cinnamon stick as a handle into the filling.
6. Melt the butter in a small saucepan. Remove two tablespoons of the melted butter and set aside. Grease a springform pan (26 cm diameter) with some butter and dust it with breadcrumbs.
7. Beat the eggs, a pinch of salt, and the cane sugar in a mixing bowl until thick and foamy using a hand mixer.
8. Stir the yogurt, lime zest, vanilla, and the remaining melted butter thoroughly into the egg mixture. Mix semolina and baking powder in a separate bowl, add them, and blend everything with the mixer's dough hooks until you have a smooth batter.
9. Pour the batter into the pan and smooth it out. Place the stuffed apples into the batter. Brush them with the reserved butter and bake the cake in a preheated oven at 180 °C (convection 160 °C, gas mark 2–3) for about 40 minutes until golden yellow.
10. Remove the cake from the oven and let it cool for a short while. Then remove the pan's ring and let the cake cool completely. Before serving, dust some powdered sugar over the cake by sifting it through a tea strainer.

Nutrition per serving

kcal: 289
Protein: 7 g · Fett/Fat: 9 g · Carbs: 45 g