Apple – Marzipan – Pecan – Sponge Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 14 small apples (10-16 pieces, depending on size)
- 400 g marzipan paste
- 6 medium egg (s)
- 1 pinch (s) salt
- sugar or honey (about 30-60g)
- 100 g flour (type 550 or 405)
- 100 g cornstarch
- 1 packet baking powder, (tartar baking powder)
- 100 ml sparkling mineral water
- 100 g nuts, (pecans or walnuts)
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Peel and halve the apples, cut out the core, fly and stem. Soak them in cold lemon water immediately so they don`t turn brown.
- Heat the marzipan mixture lukewarm in a bowl in the microwave at 600 W for 10 seconds (no longer!) Or briefly heat it (in the tight packaging) in a water bath. Stir in the eggs until smooth, this is best done in a blender or with a hand blender. Mix in the dry ingredients (without nuts!) Well, regulate the consistency of the dough with mineral water, it should flow thickly from the mixer.
- Line a 26 cm Ø springform pan with baking paper, fill in the batter, and place the well-drained apple halves into the batter like a roof tile, starting from the outside, upright, curving outwards. Top or sprinkle with half or coarsely chopped pecans or walnuts.
- Bake on the lowest rack at 160 ° for about 60 minutes, cover after 35 minutes if the cake is browning too much. After 45 - 50 minutes, it is advisable to do a cooking test with a wooden stick. Let cool down a little in the springform pan.
- If desired, suitable spices such as vanilla, cinnamon, cloves or cardamom - freshly ground as possible - can be added to the dough with the dry ingredients. If you want, you can sprinkle the cake with powdered sugar while it is hot, let it caramelize briefly over high heat or glaze it with hot honey, quince or apple jelly.
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