Apple cake in a small tin from the airfryer

Name: Apple cake in a small tin from the airfryer
Prep time: 25 min
Cook time: 36 min
Total time: 61 min
Yield: 8 servings
Ingredients: 1 tsp butter or margarine (for the tin); 3 piece tart apples; 1 tbsp lemon juice; 100 g butter or margarine; 100 g sugar; 1 pack vanilla sugar; 1 pinch salt; 2 piece eggs (medium); 150 g plain flour (type 405); 1 tsp baking powder; 1 tsp cinnamon; 1 tbsp sugar (for sprinkling); 20 g flaked almonds

A German classic baked all over Germany all year round: a small sponge cake with tart apple wedges and flaked almonds from a small square tin. The batter stays moist, the apples smell of cinnamon, and the almonds on top give a lightly toasted bite. A full-size baking tray will not fit in the basket, but the small tin is hot in three minutes — the machine saves nothing on the baking time, because the tin caps the airflow.

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Cook time

61 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

289 kcal

Calories

4 g

Protein

14 g

Fat

36 g

Carbs

Ingredients

For 8 servings

Estimated cost~€2.75 · ~€0.35/serving

Kitchen Tools

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KitchenAid Küchenmaschine

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Küchenwaage

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Instructions

1
Grease a square baking tin of about 16 cm with the butter or margarine and stand it in the basket empty to check the clearance. A large tin will not fit inside; only if air can circulate all round will the cake brown evenly.
2
Peel the apples, quarter them, cut out the cores and cut the quarters into narrow wedges. Mix the wedges with the lemon juice so that they stay pale.
3
Beat the butter or margarine with the sugar, the vanilla sugar and the salt until pale and fluffy. Stir in the eggs one at a time, then mix the plain flour with the baking powder and fold it in.
4
Fill the batter into the tin and smooth it out. Lay the apple wedges on top in a fan shape, press them in lightly and sprinkle with the cinnamon and the tablespoon of sugar.
5
Preheat the airfryer to 160 °C, as with more heat the surface goes dark before the middle is done.
6
Stand the tin in the basket in a single layer with space around it and stack nothing on top; only one tin fits inside, so larger quantities are baked in two batches. Bake at 160 °C.
7
Scatter over the flaked almonds and finish baking at 160 °C until they are golden and no batter clings to a wooden skewer from the middle. Added any earlier, the almonds burn in the airflow. The cake is not turned, as the soft batter and its topping would fall out.
8
Leave the cake to cool in the tin, then loosen it from the sides with a knife and lift it out.