4smallapplestry to use firm and acid apples, they have a better texture and taste when baked in a sweet dough
140gflourI used white (80%) and whole wheet flour (20%)
1tea spoonbaking powder
1/2tea spoonsaltI used fine salt
2largeeggs
100gbrown sugeror white sugar, if you prefer, but the cake will be less "rustic"
1dlrum
1/2tea spoonvanille powder
milkdepending on the texture of your dough after you have added the cut apples. The dough should be liquid enough that it falls off your spoon quite easily.
powdered sugarfor serving
Instructions
Peel, core and slice the apples into 1 cm dices
Heat your oven to 180 degrees
Mix the flour, baking powder, salt in a large bowl
Whisk the eggs until they are fluffy
Melt the butter
Add the eggs and butter to the flour mixture. Add the sugar, rum and vanilla. Mix thoroughly.
Add the apples and mix carefully. This is the point, where you need to decide whether your dough needs additional liquid - milk. The dough should be light enough to fall off your spatula.
Transfer the batter to your buttered cake form and bake for 30 mins or until a toothpick inserted in the center comes out clean.
Let the cake cool off for 15 mins before taking it out of the form and covering it with the powdered sugar.