Summary

Ingredients

• 60 g butter, soft
• 150 grams sugar
• 2 egg (s)
• 0.5 ½ pack baking powder
• 4 tablespoon Baileys Irish Cream
• 3 tablespoon almond (s), ground
• 750 g apples, peeled, eihthed, the bules scored and lemon juice drizzled
• 125 g powdered suar
• 2 tablespoon rum
• 200 g flour
• possibly almond (s), sliced or cinnamon sugar
• oil

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Instructions

1. First stir together the butter and sugar until crumbly. Then stir in each egg individually. Stir in the flour mixed with baking powder with the Baileys. The dough should stay soft. Then stir in the ground almonds.
2. Pour the dough into a greased and floured springform pan (26 cm). Gently distribute the apple wedges on the dough, curving upwards, close together. Then brush the apples with a little oil with a brush. If you want: sprinkle with a sugar-cinnamon mixture or sprinkle with flaked almonds. Bake in the preheated oven on the middle rack for about 35-40 minutes at 180 ° C.
3. Pierce with a wooden stick (toothpick), if nothing sticks to the stick, the cake is well baked.
4. In the meantime, stir the icing sugar with the rum and possibly a little water until smooth and immediately after baking, drizzle the cake evenly and in the form with a tablespoon while still very hot. The casting then runs completely by itself.
5. As soon as the topping is reasonably firm, take the cake out of the mold and let it cool completely.