Wally`s Quick Apple Sponge Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup low-fat yogurt, approx. 50 ml
- 4 medium egg (s)
- 0.5 ½ cup oil a little more than less; no matter what oil, e.g., sunflower, rapeseed or olive oil
- 1 cup hazelnuts or almonds or both mixed, ground
- 1 cup sugar
- 2 cups flour
- 1 packet baking powder
- 1 large apple or 2 - 3 smaller ones
Print Recipe
Pin Recipe Instructions
- I use a normal tea mug with a capacity of approx. 250 ml for the mug (except for yoghurt).
- Pre heat the oven to 180 degrees celcius.
- Put the eggs, yoghurt, oil, sugar and nuts / almonds in a mixing bowl and stir until smooth with a whisk or mixing spoon. Spread the flour over it. Sprinkle baking powder evenly over the flour. Mix everything into a smooth dough. Peel and dice the apples or finely chop and fold in. Spread the dough in a well-greased springform pan with a wreath insert and sprinkled with breadcrumbs if necessary.
- Bake for 60 - 70 minutes, if necessary cover halfway with greaseproof paper or baking paper.
- Thanks to the apple cubes, the cake tastes very fresh and juicy and has a long shelf life. And because you don`t need any devices or dishes, it goes extremely quickly and you can just put it in the oven from time to time.
- You can add a semi-bitter chocolate glaze to this apple cake if necessary.
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