Apple Cinnamon Cake


Difficulty: Medium

Servings: 1-2

Preparation Time: 20 mins

Cooking Time: 30 mins

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For the cake: For the custard cream:
  • 1¼ cups of sugar
  • 100g of butter
  • 1 teaspoon of vanilla extract
  • 250g of low fat cream cheese
  • 2 eggs
  • 1½ cups of cake flour
  • 1½ tablespoons baking powder
  • ¼ teaspoon of salt
  • 100g of walnuts
  • 2 tablespoons of ground cinnamon
  • 2 apples, peeled and chopped
  • 250ml of milk
  • 1/3 of a lemon zest, grated
  • 3 egg yolks
  • 40g of castor sugar
  • ½ tablespoon of cake flour
  • ½ tablespoon of corn starch
  • 100ml of whipping cream
  • 10g of icing sugar
  • A small quantity of Kirsch


1. Preparing the cake:

  • Pre-heat oven to 175 degree Celsius.
  • Beat 1 cup of sugar, butter, vanilla and cream cheese at medium speed in the Bosch kitchen machine for about 4 minutes.
  • Add eggs one at a time.
  • Combine flour, baking powder and salt. Sift them.
  • Add the flour mixture to the cream mixture and beat at low speed until blended.
  • Combine ¼ cup of sugar with cinnamon. Mix 2 tablespoons of cinnamon mixture and apple in a bowl and stir the apple mixture into the batter.
  • Pour batter into pan lined with parchment paper. Place walnuts on batter and sprinkle remaining cinnamon mixture on top.
  • Bake at 175 degree Celsius for 1 hour. Cover with aluminium foil after 20 minutes to prevent over-browning. Cool cake on rack.

2. Preparing the custard cream:

  • Boil the milk and grated lemon zest.
  • Beat egg yolks and castor sugar till white.
  • Sieve cake flour and corn starch together. Divide into 7 portions and add each portion at a time into the whisked egg and sugar mixture. Mix well.
  • Slowly add the milk into the egg mixture. Whisk to combine.
  • Cook the custard over a double boiler and whisk constantly. Wrap and cool the mixture in the fridge.
  • Whisk whipping cream and icing sugar till soft peaks form.
  • Combine Kirsch with the whipped cream and custard mixture.

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