Rye sponge cake with apples and honey

Submitted by enr on 04 Nov 2011
3 eggs
1/3 cup honey
1 cup rye flour
1-2 apples
1/3 cup cut or bruised walnuts
1 full tsp baking powder
1/2 tsp cinnamon
50 ml olive oil, butter or sunflower oil
baking paper or fat tray
Rye sponge cake with apples and honey
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Honey is melted in a water bath or on low heat. Prepare the walnuts. Flour mixed with baking powder and cinnamon. The eggs are at room temperature. The baking is smeared lightly with sunflower oil or as in my case, a simple yen covered with baking paper. In each of the following additions, the mixture was stirred well, first the eggs; follows the flour, gradually; fat gradually; honey. Heat the oven to 180C. If you put one apple cake will be moist, pictured with two apples, cake is juicy. Peel apples and cut into small cubes, put in the mixture together with the walnuts and stir with a spoon or wire whisk. The mixture was poured into the mold and placed in the oven for 20 minutes, decreased to 160C and bake for 20 minutes. Cake is allowed to slowly adapt to the environment by first slip open the oven, then opens after some time out of the oven, and already slightly warmer may be ejected from the form. * 1 cup = 200 ml
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04 Nov 2011