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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Orange, cardamom and almond cake with orange-blossom yoghurt


You'll need

2 oranges, washed 250 gm caster sugar ½ tsp ground cardamom Pinch of ground cinnamon 300 gm blanched almonds, finely ground in a food processor 1 tsp baking powder 5 eggs For dusting: pure icing sugar To decorate: candied oranges and clementines   Orange-blossom yoghurt 300 gm thick natural yoghurt 40 gm (¼ cup) pure icing sugar 3 tsp orange-blossom water, or to taste

Method

  • 01
  • Place oranges in a large saucepan, cover completely with cold water and bring to the boil over high heat. Cover with baking paper and a plate to weigh oranges down, then cook until oranges are soft (2-2½ hours). You may need to top up with extra water to keep oranges covered. Drain, cool, then remove and discard calyx and seeds from oranges and coarsely chop.
  • 02
  • Preheat oven to 180C. Process oranges, sugar and spices in a food processor until finely chopped. Transfer to a bowl, add almonds and baking powder and set aside.
  • 03
  • Meanwhile, whisk eggs in an electric mixer until pale (3-5 minutes), add orange mixture and whisk to combine (10-20 seconds). Pour into a buttered and baking paper-lined 22cm-diameter spring-form pan and bake until golden an inserted skewer withdraws clean (50 minutes). Cool on a wire rack for 5 minutes, then release sides of pan and cool completely.
  • 04
  • Meanwhile, for orange-blossom yoghurt, combine ingredients in a bowl and refrigerate until required.
  • 05
  • Decorate cake with candied fruit. Serve with orange-blossom yoghurt to the side.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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