Desserts

Apple cider cake

Name: Apple cider cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: Für 1 Kuchen
Ingredients: 250 g spelt whole wheat flour; 130 g wheat flour; 300 g Rapunzel Cristallino whole cane sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; ½ tsp Rapunzel Bourbon vanilla powder; 1 tsp cinnamon powder; 3/4 tsp Rapunzel sea salt iodized; 240 ml apple cider; 150 ml Rapunzel olive oil mild, extra virgin; 185 g applesauce, unsweetened; 3 eggs

Wilhelm Studio

65 Min.

Für 1 Kuchen

Info

Perptime 15 Min.
Baketime 50 Min.

Ingredients

Portions

250 g spelt whole wheat flour
130 g wheat flour
300 g Cristallino cane sugar HIH
1 /2 tsp baking powder
1 tsp baking soda
1 Bourbon vanilla powder HIH
1 tsp cinnamon powder
3 Sea salt with iodine
240 ml apple cider
150 ml Olive oil mild extra virgin
185 g applesauce, unsweetened
3 eggs

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 175° C. Grease a “Gugelhupf form” with 25 x 9 cm or 2.8 liter volume and lightly sprinkle with ground almonds.

Whisk flour, baking soda, baking powder, vanilla, cinnamon and salt in large bowl together. In a second bowl, whisk sugar, apple juice, oil and eggs together. Mix wet ingredients into the ingredients with the dry flour mixture and whisk until combined. Transfer batter into prepared cake pan and bake for about 45 - 50 minutes till an inserted toothpick comes out clean. Let the cake cool off. Turn over to let the cake fall out of the pan.

Mix ground sugar with cinnamon and sprinkle over cake before serving.

USED RAPUNZEL PRODUCTS

Cristallino cane sugar HIH

Coconut blossom sugar

Coconut oil virgin HIH

Olive oil mild extra virgin

Almonds roasted, ground

Sea salt with iodine