Life is complicated right now. Thus, I am listing 5 good things here to motivate positivism:
- Valeria made marquesa de chocolate, (a recipe from Venezuela which is similar to the German Kalter Hund) and sent me a beautiful picture. Now it is my turn to try a German version of this recipe. We will post both versions here once I managed to make it. Thank you so much for this challenge Valeria.
- I am glad I found purplefoodie. I visit her blog and just awe at all the goodness there. And I am glad she likes it here, too.
- Nearly all my best friends were here this weekend and spent a lovely time with me. Nothing beats that, especially during complicated times.
- December 3 will be a date that marks changes to come. Good ones.
- This recipe is dead easy and its taste just fits perfectly to those times where falls turns into winter.
What are the first 5 good things that come to your mind right now?
Ingredients:
- 3 eggs
- 200 g sugar
- 50 g butter, softened
- 1 tsp vanilla sugar
- 100 ml buttermilk
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 pinch of salt
- 100 g almond paste, grated
- 2 large apples, cut into little squares
- 2 tbsp butter
- 2 tbsp sugar
- 2 tsp cinnamon
Directions:
Preheat oven to 175°C / 350 °F. Grease a standard sized bundt form. In a pan melt 2 tbsp butter and then add apples, cinnamon and sugar. Steam apples until they obtain a golden brown color and became a bit soft. Set aside. Using your stand mixer, whisk together eggs, sugar and vanilla sugar until very fluffy and light. This process will take a while, so using your stand mixer is a good choice. In the meantime melt butter and pour into buttermilk. Beat buttermilk-butter mixture into the fluffy egg-sugar mixture. Now add grated almond paste and apples. Pour batter into the prepared bundt form and bake 25-30 minutes, or until a cake tester comes out clean. Cool cake a bit before removing from the form.
Source: adapted from Leila Lindholm a piece of cake
