250 g self-raising flour
150 gr cold butter
zest or 1 lemon
pinch of salt
80 g sugar
100 g flour
100 g sugar
1 vanilla pod
50 g sugar
1 teaspoon cinnamon
2 tbsp apricot jam
2 tbsp water
30 gr walnuts
Butter for greasing
low baking pan
I used a 35 x 13 cm baking pan and had some filling and dough left over. With this I made 2 more mini cakes. You can also use a large round (quiche) mold for this apple pie.
First make the dough: mix all the ingredients of the dough using a mixer. Don’t mix it too long and then wrap the dough in plastic wrap. Put it in the fridge for half an hour.
Preheat the oven to 170 degrees. Cut the vanilla pod in half lengthwise and scrape out the marrow. Stir this into the mascarpone with the sugar. Mix in the eggs one at a time and finally the flour. The mixture should be smooth and without lumps.
Grease the baking pan with a little butter. Remove the dough from the refrigerator and roll out on a floured counter. Line the baking tin with the dough and prick some holes in the bottom with a fork. Pour the mascarpone mixture into the mold to just below the rim.
Peel the apples and remove the core. Cut the apples into slices and put them in the mixture. Mix the sugar for the topping with the cinnamon and sprinkle over the apples and filling. Bake the cake for about 50 minutes and then let it cool. Heat the jam with the water and brush the top of the apple pie with it. Roughly chop the walnuts and sprinkle over the cake.
Source: Leukerecepten by leukerecepten-nl.
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