Ingredients (for one loaf tin approx. 22–24 cm)
- 500 g apples
- 3 eggs from happy chickens
- 40 g honey or maple syrup
- 40 g almond protein porridge
- 40 g almond protein powder
- 1/2 tsp baking powder
- 80 ml milk
- 250 g Skyr
Optional
- 1 pinch salt
- Vanilla
- Almond flakes for sprinkling
- Cinnamon for extra flavor
Preparation
- Preheat the oven to 180 °C top/bottom heat.
- Peel the apples and finely grate or cut into thin slices.
- Mix the eggs, honey or chicory syrup, milk and Skyr until smooth.
- Add the almond protein porridge, almond protein, baking powder and optionally salt, vanilla and cinnamon, and mix briefly.
- Carefully fold the prepared apples into the mixture.
-
Line a loaf tin with baking paper or grease it lightly.
Pour in the mixture and sprinkle with almond flakes if desired.Bake the cake for about 45 minutes at 180 °C.
- The cake may still be slightly creamy inside, but should no longer appear runny.
Allow to cool completely before cutting.Tips
- Especially delicious with slightly tart apples such as Elstar or Boskoop.
- For an even creamier consistency, let the cake rest in the switched-off oven for 10 minutes after baking.
- Also tastes excellent cold straight from the refrigerator.
