🍰 Light Apple Cake with Blueberries

Name: Light Apple Cake with Blueberries
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g spelt flour Type 1050; 175 g butter (room temperature); 100 g coconut blossom sugar; 0.5 tsp vanilla powder; 3 eggs; 1 tsp baking powder; 1 pinch salt; 150 g low-fat quark; 50 ml milk (3.5% fat); 4 tart apples (approx. 500 g); 100 g fresh blueberries

229 kcal · 30 min · 4 servings

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Ingredients

100 g spelt flour Type 1050
175 g butter (room temperature)
100 g coconut blossom sugar
0.5 tsp vanilla powder
3 eggs
1 tsp baking powder
1 pinch salt
150 g low-fat quark
50 ml milk (3.5% fat)
4 tart apples (approx. 500 g)
100 g fresh blueberries

Instructions

1. Beat the soft butter with a pinch of salt, coconut blossom sugar, and vanilla powder until creamy.
2. Stir the eggs into the butter mixture.
3. Mix flour and baking powder and stir the dry ingredients into the batter.
4. Gently fold quark (a type of fresh cheese) and milk into the batter.
5. Add a little more milk if the batter seems too thick.
6. Peel the apples and cut them into quarters.
7. Remove the cores from the apple wedges.
8. Cut the apple wedges into thin strips.
9. Pour about two-thirds of the batter into a springform pan, greased if necessary.
10. Distribute the apple strips evenly over the batter in the pan.
11. Spread the remaining batter over the apples.
12. Smooth the surface of the batter.
13. Bake the cake in the preheated oven at 180 °C conventional heat (or 160 °C fan/Gas mark 2–3) for about 45 minutes.
14. Remove the cake from the oven and let it cool for a short while.
15. Carefully release the cake from the pan.
16. Let the cake cool completely on a wire rack.
17. Dust the cake with powdered sugar if desired.
18. Garnish the cake with fresh blueberries and serve.

Nutrition per serving

kcal: 229
Protein: 5 g · Fett/Fat: 14 g · Carbs: 21 g