Fiber apple cake
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ingredients
3 pcs larger apples 4 tbsp cane sugar 50 g butter 1 tsp cinnamon 2 tbsp grated coconut (dried) 200 g plain flour 1 packet baking powder without phosphates 1/2 tsp baking soda 2 pcs egg 100 g granulated sugar 1 tsp vanilla extract (or packet of vanilla sugar) 100 g white yoghurt or sour cream
1 tsp vanilla extract (or packet of vanilla sugar) 100 g yoghurt or yoghurt (dried) 200 g cocoa powder 1 packet of baking powder without phosphates 1/2 tsp.h2 class=”title-red”>progress
This recipe was invented by my grandmother as a variation of a classic cake that her children didn’t like because it was too “dry” 😀 Plus, the recipe is tied to this fall season, it’s full of apples and definitely worth trying. We always bake it on autumn evenings when we come back from a walk as a family, with tea and honey and an evening of family relaxation
1.
Peel the apples, dice and sprinkle with cane sugar
2.
Add cinnamon, coconut and pour over melted butter. Stir and let stand
3.
Whisk the egg whites to cream
4.
In a bowl, whisk egg whites with sugar until foamy. Add melted butter and yogurt
5.
In another bowl, sift the flour. Add the baking soda and baking powder. Add the dry ingredients to the egg mixture. Mix well
6.
In a similarly progressive manner, incorporate the egg whites
7.
Finally, add the marinated apples from which you have poured off the residual juice
8.
Fill a greased and floured bundt cake tin or (as we did) a silicone mould that doesn’t need to be floured.
9.
Bake at 180 degrees for about 45-50minutes.
