Summary

Ingredients

• 120 g mararine, (semi-fat mararine, room temperature)
• 120 g suar
• 1 tablespoon vanilla sugar
• 1 pinch (s) salt
• 3 egg (s), (room temperature)
• 200 g flour
• 2 teaspoons baking soda
• 2 tablespoon milk, low-fat (room temperature)
• 0.5 teaspoon ½ lemon zest, grated
• 0.5 teaspoon ½ cinnamon powder
• Bitter almond flavor (a few drops, to taste)
• 100 g marzipan paste
• 60 g raisins
• 2 tablespoon sugar, brown
• 2 tablespoon almond (s), chopped
• 8 small apples
• 1 teaspoon powdered sugar, for dusting

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Instructions

1. Mix the margarine with sugar, vanilla sugar and salt until creamy, gradually adding eggs. The ingredients should have the same temperature so that a smooth mass results. Mix the flour and baking powder, sift into the batter. Stir in the milk. Refine the dough with lemon zest, cinnamon powder and bitter almond flavor.
2. Cut the marzipan mixture into fine cubes and mix with the raisins, brown sugar and almonds. Mix 40 g of the marzipan and raisin mixture into the dough (stir vigorously!) And place in a springform pan (Ø 26 cm) lined with baking paper. Core the apples and fill with the remaining marzipan mixture.
3. Press the filled apples into the dough and bake the cake in the preheated oven at 180 ° C (gas: level 2, convection: 160 ° C) on the middle rack for about 1 hour. Cover the cake with aluminum foil after about 40 minutes of baking.
4. Let the cake cool in the tin and serve dusted with powdered sugar.
5. TIP:
6. 1. If the skin is hard, peel the apples beforehand.
7. 2. Instead of the bitter almond aroma, you can also add a good shot of amaretto. Then leave out the milk.