Apple and walnut cake in a multicooker

Name: Apple and walnut cake in a multicooker
Ingredients: 190 g softened butter; 200 g sugar; 2 eggs; 190 g plain flour; 1 teaspoon baking powder; 100 g finely chopped walnuts; 5 g butter for greasing; 2 medium apples (300 g); 1 teaspoon cinnamon

Dessert - Apple and walnut cake in a multicooker by Adina C. - Recipia

Apple and walnut cake in a multicooker bakes for 50 minutes at 180°C, with the fruit arranged on top of the batter. The butter and walnut cake stays tender, and the apples soften in the middle. I choose firm apples so you can feel their pieces in every slice, rather than having them disappear into the batter. Preparation: 20 minutes. Cooking: 50 minutes. Resting: 15 minutes. Total time: 85 minutes. Servings: 8. Approximately 473 kcal and 6 g protein per serving.

Ingredients

190 g softened butter
200 g sugar
2 eggs
190 g plain flour
1 teaspoon baking powder
100 g finely chopped walnuts
5 g butter for greasing
2 medium apples (300 g)
1 teaspoon cinnamon

Preparation

1. Mix 190 g softened butter with the sugar. Add the eggs and beat. 2. Stir in the flour, baking powder and finely chopped walnuts until you have a creamy batter. 3. Grease the base and sides of the inner pot with 5 g butter. Pour in the batter. 4. Peel the apples, cut them into cubes and arrange them on top of the batter. Sprinkle the cinnamon over them. 5. Press MENU, select BAKE and set the temperature to 180°C. Press COOKING TIME and set it for 50 minutes. 6. Press START and close the lid. Bake the cake for 50 minutes, until the top is set. 7. When it is done, unplug the multicooker and leave the cake in the pot for 15 minutes before taking it out.

Notes

Keep covered in the fridge for up to 3 days; take a slice out shortly before serving so the butter cake isn’t hard. For a gluten-free version, replace the flour with 190 g gluten-free cake mix; the batter still contains walnuts, dairy and eggs. Choose firm apples, and if they’re very juicy, pat the cubes dry with paper towels before adding them to the batter. Cubes about 1 cm across soften nicely as they bake. The butter should be soft, not melted, when you mix it with the sugar. A slice goes well with a cup of black tea.