Rich apple cake with cinnamon crumble recipe

Rich Apple Cake with Cinnamon Crumble recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Rich apple cake with cinnamon crumble recipe, recipe Rating: 4.5
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Ingredients

100 g	dried currants, soaked in
6 tbsp	brandy
375 g	flour
1 tsp	salt
2 tbsp	sugar
2 tsp	baking powder
200 g	cold butter
2 medium	eggs, yolks only
2 medium	eggs, whites only
4 tbsp	brandy (left over after draining the currants)
1500 kg	apples, preferably Belle de Boscoop, Reinette de Canada
100 g	almonds for the crumble, chopped
180 g	flour
90 g	butter
90 g	sugar
2 tsp	cinnamon, ground

Instructions

Preheat oven to 180°C.

Pour the brandy over the dried currants and leave to absorb as long as possible.

Sift together all dry ingredients. Carefully blend in the cold butter, when crumbly, add egg yolk and 4 tbsp brandy, left over after having drained the currants. Assemble dough to a ball. Press dough into bottom and up the sides of a springform pan (22 cm).

Prepare the crumble topping by blending the flour, sugar, cinnamon and chopped almonds.

Whisk together the 2 egg whites, and brush over the pie shell, let dry, brush again. Let dry.

Peel and core the apples, cut into 1/8, mix with the currants, and place on the pie crust. Cover with the crumble.

Bake for approximately 45 minutes.

Serve lukewarm, maybe with Crème Fraîche or vanilla ice cream.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a