Summary

Ingredients

• 100 g almond (s), sliced
• 300 g apples
• 150 g butter
• 225 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 packet aroma, bitter almond
• 4 medium egg (s)
• 300 grams flour
• 3 teaspoons, leveled baking powder
• 200 g apricot jam
• 1 tablespoon water
• 75 g powdered suar
• 2 teaspoons apple juice

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Instructions

1. Roast the almonds until golden yellow in a pan and leave to cool on a plate, set aside 25g for garnish. Wash, quarter, peel and core apples and cut into small pieces. Preheat the oven.
2. Beat the butter in a bowl with the hand mixer until smooth. Gradually stir in the sugar, vanilla sugar, salt and flavor. Stir until a bound mass has formed.
3. Gradually stir in the eggs. Mix flour with baking powder and stir in in 2 portions on medium heat. Finally fold in the apples and almonds.
4. Put the dough in a cake pan (22 cm, greased, floured) and spread it on. Put the tin on the grid in the oven (180 ° C approx. 60 minutes).
5. Let the cake stand in the tin after approx. 10 minutes, then turn it out onto a wire rack and let it cool.
6. Strain the apricot jam through a sieve and bring to the boil with water in a small saucepan. Brush the cake with a pastry brush. Gradually stir in the powdered sugar with just enough juice to create a thick glaze.
7. Then put the topping in a small freezer bag, cut off a small corner and sprinkle it over the cake. Scatter the sliced almonds that you have set aside and allow the icing to set.