Dutch Apple Cake

A light sponge cake with cinnamon and juicy apples — a simple and cozy dessert for tea time.

Ingredients

• 4 pcs Eggs
• 200 g Sugar
• 200 g Self-raising flour
• 200 g Melted butter
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 3 pcs Apples
• 1 pinch Salt
• to taste Powdered sugar

Instructions

1. Preheat the oven to 180°C. Grease the tin and line with parchment paper.
2. Whisk the eggs with sugar until tripled in volume and light and fluffy.
3. Sift the flour and carefully fold it in, preserving the airiness. Add the slightly cooled melted butter, cinnamon, a pinch of salt and vanilla, and mix until smooth.
4. Dice 2 apples and carefully fold into the batter. Pour into the tin and smooth the surface.
5. Slice the third apple into wedges, arrange on top and press down gently. Bake for 45–50 minutes until a wooden skewer comes out clean.
6. Cool for a few minutes in the tin, then completely on a wire rack. Dust with powdered sugar.