Lenten multicooker cake

Name: Lenten multicooker cake
Ingredients: 200 g sugar; 1 packet (8 g) vanilla sugar; 1 pinch (1/8 teaspoon) salt; 240 ml mineral water; 120 ml oil; 330 g flour; 10 g baking powder; 3 medium green apples (450 g); 1 pinch of cinnamon; 70 g cooking chocolate; 3 tablespoons powdered sugar

Dessert - Lenten multicooker cake by Anabela J. - Recipia

Lenten multicooker cake bakes for 50 minutes at 180°C, with apples and chocolate in the batter. The crumb stays soft, and you can see the pieces of fruit in each slice. I tried it at my child's insistence, so Dad could have something sweet for Lent too; I choose firm apples so the cubes stay whole. Prep: 20 minutes. Cook: 50 minutes. Rest: 60 minutes. Total time: 130 minutes. Servings: 8. Approximately 460 kcal and 5 g protein per serving.

Ingredients

200 g sugar
1 packet (8 g) vanilla sugar
1 pinch (1/8 teaspoon) salt
240 ml mineral water
120 ml oil
330 g flour
10 g baking powder
3 medium green apples (450 g)
1 pinch of cinnamon
70 g cooking chocolate
3 tablespoons powdered sugar

Preparation

1. Wash and peel the apples, then cut them into small cubes. Arrange them in layers on a plate with 1 tablespoon of powdered sugar and the cinnamon. 2. Cut the chocolate into small pieces. 3. In a bowl, mix the sugar, vanilla sugar, salt and mineral water. Pour in 105 ml of oil in a thin stream, stirring as you go. 4. Mix the flour with the baking powder and gradually stir it into the wet mixture until no lumps remain. 5. Add the apples and chocolate and mix gently. Grease the multicooker bowl well with 15 ml of oil, then pour in the batter. 6. Place the bowl in the appliance and select the Bake program at 180°C for 50 minutes. When it is done, unplug the appliance and check the cake with a toothpick; the middle should be baked through, with no batter sticking to it. 7. Let the cake cool for 60 minutes, then turn it out onto a platter and dust it with the remaining 2 tablespoons of powdered sugar.

Notes

For a gluten-free version, replace the flour with 330 g of gluten-free cake mix; regular flour contains gluten. To keep it dairy-free too, use dark chocolate whose label says it contains no milk. Keep the cake covered in the fridge for up to 3 days; take a slice out shortly before serving. Choose firm green apples with no soft spots; very ripe ones soften quickly and release more juice into the batter. If they are juicy after cutting, pat them dry with kitchen paper before mixing them in. I put it on to bake at least an hour before the meal, so it has time to cool before I turn it out. When measuring flour in a 240 ml cup, don't pack it down; if you press it in, the crumb may turn out denser. Cut small slices and serve with black tea.