Few ingredients to rediscover the authentic and genuine taste of simple recipes. The apple cake with pureed Ambrosia™ apples is ideal for dunking and tastes excellent served hot with ice cream.
for a Bundt pan with a diameter of 22 cm
Medium sized eggs
Potato starch (or cornstarch)
Ambrosia™ apples (without core and peel)
Grated zest of 1 organic lemon
It's that easy!
Preheat the oven to 180°C. Beat eggs with sugar, a pinch of salt and lemon zest to get a bright, frothy mixture.
Cut the previously peeled 200 g of Ambrosia™ apples into small cubes and mix together with milk to get a puree.
First add the puree and then lukewarm melted butter to the egg mixture. Add sieved flour, starch and baking powder little by little and mix to get a homogenous mixture.
Pour the mixture in a previously buttered and floured Bundt pan with a diameter of 22 cm and bake for 35-40 minutes (make the toothpick test). Take the cake out of the oven and allow to cool for 15 minutes before you take it out of the pan. Then let completely cool.
Thinly slice 180 g of Ambrosia™ apples, put them in a pan together with a tablespoon of sugar, lemon juice, water and vanilla extract and cook over medium heat until the liquids are evaporated and the apples are soft and slightly caramelized. Decorate the cake with caramelized apples, brush with jam and serve.