blitzkuchen mit apfeln

Austrian Apple Cake 


4 – 6 granny smith apples, (or whatever apples you have on hand)

2 lemons, juiced

3 tablespoons of sugar

3 tablespoons butter, at room temperature

3/4 cup castor sugar

2 egg yolks

1 tablespoon lemon juice and  lemon zest

1 teaspoon baking powder

1 1/2 cups flour

3/4 cup mil

1 tablespoon rum

1 teaspoon butter to grease cake pan or use baking paper

1 teaspoon brown rice oil, any vegetable oil will do

icing sugar


Peel apples, cut in half and core. Cut 1/2 inch slits lengthwise, make sure not to cut all the way through the apple. Place in a bowl, sprinkle with the 3 tablespoons of sugar and a little lemon juice. Make sure to reserve at least 1 tablespoon of lemon juice.  Set aside.

Cream butter and sugar together, beat in one egg yolk at a rime, gradually add lemon juice and zest.
In a separate bowl, sift flour and baking powder together. Gradually fold into batter. I use a dough scraper to gently incorporate the mix, moving the bowl around as I go. Being careful to not to overwork the flour.
Blend in milk and rum.

In a small bowl beat egg whites till stiff and fold into batter.
grease and flour a spring-form tin, pour in batter and top with apple halves.
Brush apples with oil.

*Bake in a preheated oven at 180 deg c for 35 to 40 minutes.

Remove from oven, dust with icing sugar.

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