Rich apple cake with cinnamon crumble recipe
Rich Apple Cake with Cinnamon Crumble recipeThis article was published by: Matthew
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|100 g||dried currants, soaked in|
|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|
|2 tsp||cinnamon, ground|
InstructionsPreheat 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.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Rich apple cake with cinnamon crumble recipe
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