Its been way too long, but I’ve finally found some time to tell you about my recent experiments in the kitchen.
I spent all day writing a Lab Report and needed a treat in my coffee break. As shops are closed on Sundays here in Germany I had to come up with something I had in the fridge and cupboards. I couldn’t quite decide between cupcakes, a fruity cake, and something containing nuts, therefore i came up with a combination.
For one small (6-inch, 15cm) cake:
60g soft unsalted butter
2 teaspoons vanilla sugar (or some vanilla extract)
1 medium egg
140g plain flour
1 teaspooon baking powder
a pinch of salt
3 tablespoons of chopped hazelnuts
2 medium apples
For the crumble topping:
80g plain flour
60g cold unsalted butter
2 teaspoons nutella
2 tablespoons oat flakes
2 tablespoons chopped hazelnuts
Preheat the oven for 180°C (fan).
Cream the butter with sugar and vanilla sugar until smooth. Add the egg and whisk in incorporating a lot of air. Sift flour, baking powder and salt into a bowl and add half of it to the wet ingredients. Pour half of the milk in, whisk again and add the rest. Carefully stir in the hazelnuts.
Grease a small round cake pan and fill with the batter. Peel and core the apples. Slice and place onto the cake. Press down on the first layer, cover up with the batter and lay the rest on top.
Make a crumbly topping out the ingredients. Adjust the amount of flour used to get a crumbly mixture and distribute it on top of the cake.
Bake for 30-45 minutes (check with a wooden stick).
Serve with some whipped cream, enjoy!