250 gr butter
1 large apple
120 g sugar
120 gr dark brown sugar
330 g cake flour
2 tbsp slivered almonds
1 packet of vanilla sugar
3 tsp biscuits and gingerbread spices
Cake mold of about 28 to 30 cm
Preheat the oven to 170 degrees. Use 10 g of the butter to grease the cake tin. Mix with a mixer the other 240 g butter with the regular sugar, the caster sugar and the vanilla sugar until creamy.
Add the eggs one at a time until incorporated. Mix the cake flour with the biscuit and gingerbread spices. Sift this into the creamy batter and mix for another minute. Peel the apple and cut into pieces. Divide half of the batter in the greased cake tin and divide the apple pieces over it.
Spoon the rest of the batter on top and sprinkle with the almonds. Place the cake in the oven for about 55 minutes. If it gets too dark, cover the cake with aluminum foil. Always check with a skewer whether it is cooked inside.
Source: Leukerecepten by leukerecepten-nl.
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