Chocolate – Apple – Cup Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g apples
- 2 tablespoon lemon juice
- 4 tablespoon rum
- 200 g flour
- 1 packet tartar baking powder
- 1 teaspoon, heaped baking soda
- 175 grams sugar
- 1 packet vanilla sugar, (Bourbon vanilla)
- 2 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1 pinch (s) salt
- 100 g cashew nuts, chopped
- 205 ml carbonated mineral water and 20 g egg replacement powder
- 150 ml oil, (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Peel and core the apples, cut into small cubes and drizzle with lemon juice and rum. Let it steep for 10 minutes.
- Mix the flour, baking powder, baking soda, sugar, vanilla sugar, cocoa, cinnamon and a pinch of salt together.
- Beat the egg replacement powder with 80 ml of mineral water with a hand mixer to a creamy thick mass. Whisk 125 ml of mineral water with 150 ml of oil.
- Add the egg substitute to the dry ingredients and slowly stir into the flour mixture with the oil-water mixture. The dough should fall from the spoon with a tough tear. If it is still too firm, add a little more mineral water. Then stir in the apple pieces with the lemon juice-rum marinade and the chopped nuts.
- Grease a bundt pan and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven at 200 ° C (180 ° C convection) for approx. 75 minutes (stick test). Let cool in the mold and then carefully remove from the mold.
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