Summary

Ingredients

• 250 grams sugar
• 5 large egg (s)
• 150 ml oil
• 125 g hazelnuts, round
• 250 g flour
• 1 packet baking powder
• 3 teaspoons cocoa powder, (no instant)
• 1 tablespoon rum
• 420 g apples (pure net weiht, that is approx. 3 medium ones) rouhly rated
• 750 g blackberries
• some flour
• Icing sugar, for sprinkling

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Instructions

1. Mix the sugar and whole eggs for a few minutes until thick and then add the oil gradually. Mix the flour with the baking powder, nuts and baking cocoa and briefly stir into the egg mixture, mix in the grated apples and rum and pour onto a (greased) baking sheet.
2. Dust the dry blackberries evenly with a little (approx. 20g) flour and spread quickly on top. Bake in a preheated oven at 160 ° for about 30 minutes - chopstick test! This baking time applies to a baking tray with approx. 40x35cm (cake is approx. 3cm high).
3. With a baking sheet of approx. 35x25cm, the cake will be approx. 4cm high and the baking time is approx. 40 minutes (with this size only use approx. 500g blackberries).