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Apple cider cake

Details


  • Time: 15 minutes
  • Baking time: 50 minutes
  • lactose-free
by
Seraphine & Justina Wilhelm

Method


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.

Ingredients


For 1 CakeFor the bundt panTo garnish with cinnamon sugar

Rapunzel Products


1400325 Cristallino cane sugar, HAND IN HAND
1006055 Coconut oil virgin, HAND IN HAND
1000790 Olive oil mild extra virgin
201460 Almonds roasted, ground
1200335 Sea salt with iodine
1460370 Bourbon vanilla powder, HAND IN HAND
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Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de