Apple and Raspberry Jam Cake

Apple and Raspberry Jam Cake

Ingredients:

• • Apples: 3 medium-sized, peeled and grated
  • Sugar (for apples): 2 tbsp (30 g)

• • Lemon juice: from 1 lemon (about 2 tbsp)
  • Eggs: 2 large
  • Sugar (for batter): ½ cup (100 g)

• • Vanilla sugar: 1 tbsp (8 g)
  • Butter: ½ cup (120 ml), melted
  • Sour cream: ½ cup (120 g)

• • Flour: 1¾ cups (220 g)
  • Baking powder: 2 tsp (12 g)
  • Raspberry jam: 3 tbsp (50 g)

Directions:

• • Prepare the Apples:
    Peel and grate the apples. In a pan, combine with 2 tbsp sugar and lemon juice. Cook over medium heat until softened, then set aside to cool.
  • Mix the Batter:
    In a bowl, whisk the eggs, ½ cup sugar, and vanilla sugar until light and frothy. Add the melted butter and sour cream, and mix thoroughly.
  • Combine Dry Ingredients:
    Sift the flour and mix with the baking powder. Gradually fold the dry mixture into the wet ingredients until combined.

• Layer the Cake:
  Preheat the oven to 350°F (180°C). Pour half of the batter into a greased baking dish, spread the cooled apple mixture on top, dot with raspberry jam, and pour the remaining batter over it.
• Bake:
  Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before serving.

Serving Suggestions:

• • Serve the cake warm or at room temperature.

• Pair with whipped cream, vanilla ice cream, or a drizzle of honey.

Cooking Tips:

• • Ensure the apples are fully cooled before layering them into the batter to prevent the cake from becoming soggy.
  • Use a mixture of tart and sweet apples for more complex flavors.

Nutritional Benefits:

• Apples provide dietary fiber and vitamin C, while raspberry jam adds a sweet antioxidant-rich touch. Sour cream gives the cake a creamy texture without making it too heavy.

Dietary Information:

• • Vegetarian
  • Can be made gluten-free by using gluten-free flour.

Nutritional Facts (per serving, based on 8 servings):

• • Calories: 220
  • Fat: 10 g
  • Carbohydrates: 30 g

• Protein: 4 g

Storage:

• Store the cake in an airtight container at room temperature for up to 3 days. It can be refrigerated for up to 5 days or frozen for up to 2 months.