This apple cake is easy to prepare and gives a moist, soft and light cake.
For a 24 cm round cake pan
Preheat the oven to 175° C and line the base of the cake pan with parchment paper and brush the sides with butter.
- 200 g marzipan, grated
- 150 g butter
- 75 g sugar
- 50 ground almonds
- 3 eggs
- 150 g flour
- 1/4 teaspoon baking powder
- 3 – 4 apples (about 700 g)
- 1/2 lemon, juice and zest
- 2 tablespoon apricot jam
- 2 tablespoon confectioners sugar
In a large bowl, beat the marzipan, the sugar, the ground almonds and the butter together until the mixture is smooth and creamy.
Mix the eggs to the dough, one by one and add the flour and baking powder, mix until the batter is light and fluffy.
Spoon the batter in the prepared cake pan.
Peel the apples, cut them in slices and sprinkle them with the lemon juice and lemon zest.
Arrange the apples in a circular pattern on the dough, fitting them as close together as possible.
Bake the cake in the middle of the oven for about 40 minutes.
In a saucepan heat up the apricot jam and press it through a sieve.
Remove the cake from the oven and place the apricot jam on the surface of the cake.
Place the cake back in the oven for about 10 minutes, then remove it from the oven and let it cool completely and cover the cake with confectioners sugar.
The cake can be kept in the refrigerator for 3 – 4 days. It tastes even better the next day!