🍰 Moist Apple and Orange Cake

Name: Moist Apple and Orange Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g soft butter; 1 pinch salt; 100 g whole cane sugar; 0.5 tsp vanilla powder; 3 eggs; 250 g spelt whole wheat flour; 1 tsp baking powder; 2 tbsp orange zest; 5 tart apples (approx. 800 g)

242 kcal · 30 min · 4 servings

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Ingredients

125 g soft butter
1 pinch salt
100 g whole cane sugar
0.5 tsp vanilla powder
3 eggs
250 g spelt whole wheat flour
1 tsp baking powder
2 tbsp orange zest
5 tart apples (approx. 800 g)

Instructions

1. Preheat your oven to 180 degrees Celsius (conventional heat). If you are using a fan oven, set it to 160 degrees Celsius. For gas ovens, select setting 2 to 3.
2. Lightly grease a springform pan with a little butter so the cake releases easily later.
3. Peel the apples, remove the core, and slice the flesh into thin wedges.
4. Beat the butter together with salt, sugar, and vanilla powder in a bowl until creamy.
5. Add the eggs one by one to the butter mixture and beat well until the mixture is homogeneous.
6. Mix the flour with the baking powder and the finely grated orange zest in a separate bowl.
7. Gently fold the flour mixture into the egg-butter mixture until a smooth batter forms.
8. Pour the batter into the prepared springform pan and smooth the surface with a spoon or spatula.
9. Press the apple wedges firmly and closely together into the batter so that they are almost completely submerged.
10. Bake the cake in the preheated oven for 45 to 50 minutes, until it is golden brown and cooked through.
11. Remove the cake from the oven and let it cool in the pan for a few minutes.
12. Release the springform mechanism and carefully remove the cake from the pan.
13. Place the cake on a wire rack and let it cool completely.
14. Dust the cooled cake with powdered sugar if desired and serve.

Nutrition per serving

kcal: 242
Protein: 5 g · Fett/Fat: 11 g · Carbs: 31 g