Apple Lemon Cake with Apricot Glaze

Apple Lemon Cake with Apricot Glaze

Ingredients:

• • Apples: 2 (pcs)
  • Butter: 25 g

• • Lemon juice: 15 g
  • Sugar: 20 g (for apples)
  • Eggs: 2 pcs

• • Sugar: 130 g (for cake batter)
  • Milk: 60 g
  • Sour cream (or Greek yogurt): 60 g

• • Sunflower oil: 60 g
  • Vanilla extract: 1 tsp
  • Flour: 200 g

• Baking powder: 8 g
• Apricot jam: for glaze

Directions:

1. 1. Prepare the Apples:
      • • Peel and slice the apples.

       

      • In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
      • Cook for a few minutes until the apples soften and become caramelized. Set aside.

1. Prepare the Cake Batter:
   • • Preheat the oven to 180°C (350°F).
     • In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
     • Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.

    

   • Sift the flour and baking powder into the mixture and fold until well combined.
2. Assemble the Cake:
   • • Grease and line an 18 cm or 20 cm cake tin.

    

   • Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
3. Bake:
   • • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    

4. Glaze the Cake:
   • • Once baked, remove the cake from the oven and let it cool slightly.
     • Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.

    

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Add a sprinkle of powdered sugar for extra sweetness.

Cooking Tips:

• Use tart apples like Granny Smith for a more pronounced apple flavor.
• You can substitute Greek yogurt for sour cream to add a richer texture.

Nutritional Benefits:

• • Apples: Rich in fiber and antioxidants.

• Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
• Sunflower Oil: A healthier fat alternative that keeps the cake moist.

Dietary Information:

• • Vegetarian

• Can be made gluten-free by substituting with a gluten-free flour blend.

Storage:

• • Fridge: Store the cake in an airtight container for up to 3 days.
  • Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with basic ingredients.
  • Flavorful Combination: Apples, lemon, and apricot glaze create a delightful mix of flavors.
  • Moist and Tender: The combination of sour cream and oil keeps the cake perfectly moist.

• Versatile: Enjoy it as a dessert or an afternoon snack.