Apple Cake 蘋果片鑲蛋糕

During the Christmas time, there were a lot of baking fans posted this cake on the group... The recipe is adapted from Austria treasure box.
Actually, I don't eat much the granny smith apple which is too sour for my taste.  I use the green apple that maybe harmonise with the sweetness of the cake, I also add the rum and vanilla paste to increase the taste level.

Recipe:  (6"/18cm spring form mould)
100g                   butter in room temperature
75g                     sugar

2 pcs                   egg
1 tsp                   rum
1/2 tsp                vanilla paste

75g                     cake flour
25g                     almond meal
1/2 tsp                baking powder
1/2 tsp                salt
1/2 tsp                cinnamon powder
1/4 tsp                nutmeg powder

1 pc                    apple in slices (around 0.3cm)

2 tsp apricot jam + 1 tsp water

Cooking method:  preheat the oven in 180c

Procedure:
a)  In a mixing bowl, beat the butter and sugar with an electric mixer until fluffy, slowly add the eggs by two additions, then add the rum and vanilla paste; set aside;

b)  In a separate bowl, sifted the cake flour/baking powder/cinnamon/nutmeg
and salt, at last the almond meal; pour it into the egg mixture (a), stir evenly until combined, spread the batter into the greased pan; set aside;

c)  Place the apple slices beautifully into the batter (insert the 1/4 height into the batter); bake for 25-30mins until golden or no lumps come out when insert a stick;

d)  To keep the moisture of the apple, brush the top of the cake with the boiled peach jam+water, finished and serve :)

**Enjoy!

在聖誕節的時候，有很多的烘烤迷張貼了這個蛋糕照片上的群組... 配方是改編自奧地利寶盒。其實，我不太多吃澳洲青蘋果，因為對我的口味來說是太酸了。但如果我是用青蘋果做這個蛋糕，也許會協調它的甜味；我也加了朗姆酒和香草膏來增加蛋糕口感的層次。

配方：（6“/18厘米彈簧形模具）
100克                  牛油 （室溫）
75克                    砂糖

2隻                      雞蛋
1茶匙                   朗姆酒
1/2茶匙                香草膏

75克                    蛋糕粉
25克                    杏仁粉
1/2茶匙                泡打粉
1/2茶匙                鹽
1/2茶匙                肉桂粉
1/4茶匙                荳蔻粉

1個                      青蘋果切片（約0.3cm 厚）

2茶匙杏脯果醬＋ 1茶匙水

烹飪方法：預熱焗爐－180℃

做法：
a）在攪拌碗，用電動攪拌器打發牛油和砂糖，直到蓬鬆，慢慢地分兩次加入雞蛋，攪拌至均勻，再加入朗姆酒和香草膏，待用;

b）在另一個碗裡，將篩過的蛋糕粉/泡打粉/肉桂/荳蔻/鹽和杏仁粉; 倒入蛋液（a），充分攪拌均勻，直到結合，將麵糊倒入抹了油的焗盤內，待用;

c）將蘋果片精美的放入麵糊內（插入1/4高度的切片）; 烤25-30mins至金黃色或插棍子而無結塊出來，

d)  為了保持蘋果的濕潤，將煮好的桃果醬＋水，用掃把整個蛋糕蓋住；完成了:)

**享受！