This apple cake is a perfect recipe to make the most of apples and their peels, especially if you have previously prepared apple water. It is a moist, aromatic cake with a special touch thanks to the brandy. Ideal for breakfast, snack, or dessert, and very easy to make, with an easy difficulty. The original recipe yields a 22 cm cake pan and bakes at 180°C.
This recipe is ideal for those looking to reduce kitchen waste without sacrificing flavor. You can easily adapt it: replace the brandy with milk or orange juice for a non-alcoholic version, or add nuts and raisins for an extra touch.
Cook
45 min
Servings
10
Remove the apple pulp that sticks to the boiled hearts from the recipe 108 apple water and mix with the boiled apple peels from the same recipe.
Cut the peeled apples into small pieces and set aside.
Put the skins and the pulp that was stuck to the hearts in the blender bowl and add the 2 eggs, the panela and the brandy and grind very well.
Mix the flour and baking powder in a bowl and sift everything through a sieve. Add the sifted flour to the blender bowl and mix at low speed.
Paint a 22 centimeter diameter cake pan with melted butter and sprinkle flour on the inside so that the cake does not stick.
Preheat the oven to 180 degrees Celsius.
Pour the cake dough into the mold, add the apple in pieces and sprinkle with a little sugar.
Bake the cake for 60 minutes in the middle of the oven. To find out if it's done, prick it with a stick and if it comes out clean, take the cake out of the oven and let it cool. Then, sprinkle with icing sugar. Take advantage of it!
