Summary

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)

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Instructions

1. Peel and core the apples, cut into small cubes and drizzle with lemon juice and rum. Let it steep for 10 minutes.
2. Mix the flour, baking powder, baking soda, sugar, vanilla sugar, cocoa, cinnamon and a pinch of salt together.
3. 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.
4. 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.
5. 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.