In a bowl, beat the eggs with the sugar until fluffy. Add the milk and mix well.
Dry ingredients:
In a separate bowl, mix the flour, baking powder and cinnamon. Gradually add them to the liquid mixture, stirring until smooth.
Preparation:
Add apples to the mixture and stir gently.
Baking:
Pour the dough into a greased baking dish (e.g. a springform pan or baking dish) and bake in a preheated oven at 180 °C for about 35-40 minutes, until the surface is golden brown and a toothpick comes out clean.
Preparation:
Once cooled, sprinkle with powdered sugar or serve with a tablespoon of plain yogurt.
Tips for presentation and storage:
It is recommended to serve hot, immediately after cooking, but still moist after several hours.
It can be kept in the refrigerator for up to 2 days, wrapped in aluminum foil or an airtight container.
You can gently reheat it in the oven or microwave before serving.
Variations:
With dried fruit: Add a handful of chopped walnuts or hazelnuts to the mixture.
With raisins: Soak the raisins in warm water and add them to the dough before baking.
Gluten-free version: Replace wheat flour with rice flour or a gluten-free mixture.
With added cheese: For a creamier texture, you can add a little cottage cheese or mascarpone.
FAQ:
Can I use plant milk?
Yes, oat, almond or soy milk are also fine.
Can cake be made the day before?
Yes, but it is best to prepare it on the same day. However, it can be heated.
Which apples are best suited for this cake?
The best are slightly tart apples that retain their structure well, such as Renetta, Ligol, and Jonagold.
Can I make this cake without sugar?
Yes, you can omit the sugar entirely or replace it with honey, maple syrup, or a sweetener.
