This is a delicious light apple cake of German origins with a hint of almonds and cinnamon

What you need:

3-4 medium apples

9 tablespoons (135g) butter – don’t substitute with margarine

½ cup (100g) sugar

2 teaspoons vanilla sugar – you can substitute with 1 teaspoon vanilla aroma

2 tablespoons lemon/lime juice

3 eggs

½ cup (100g) flour

½ cup (100g) almond meal – you can substitute with flour

2 teaspoons baking powder

4-6 tablespoons milk

4-5 tablespoons marmalade for glazing (peach, apricot or apple are best)

How to do it:

Peel apples and quarter them; cut each quarter into 4-5 slices

Grease a spring form with butter, then sprinkle some flour into the form making sure the entire inside of the form is dusted – this will help to ensure that the cake comes easily off the form.

Preheat the oven to 350 F (180 C)

Combine soft butter and sugar in a mixing bowl; add vanilla sugar/extract and lemon juice; mix well, best with a hand- or stand mixer

Add all three eggs and mix for a good minute.

Add flour and baking powder and mix well; add almond meal and 6 tablespoons milk and combine well.

Put dough into the spring form and spread evenly. Place apple slices on top – either in little circles or in rows – whatever works best for you.

Place form in the oven – ideally in the lower third and bake for 40 minutes.

When done, take it out of the oven and let cool for 45-60 minutes; open the clasp and take the ring off.

Use a sharp large knife and carefully slide it between the baking plate and the cake to ease the cake off the plate. Carefully push the cake on a large plate.

Heat 5 tablespoons of marmalade in the microwave and use a baking brush to cover the top of the cake evenly. It’ll give the cake a nice glaze. Alternatively, you can also sprinkle powdered sugar on top.

Enjoy!