Apfel-Mandel-Kuchen
This easy and comforting bake is a play on my mother-in-law’s fruit-topped Blechkuchen, sheet cake, only smaller in size and this time with apples and crunchy almonds on top.
Need enough to feed a crowd? Double the recipe and bake it on a large (35 x 40 cm) baking sheet.
150 g flour
150 g sugar
50 g semolina
50 g ground almonds
1 ½ tsp baking powder
1 tsp cinnamon
pinch salt
2 eggs
125 g plain yogurt
100 ml milk
100 g melted butter (or oil)
a few drops bitter almond / almond extract
Topping
2 apples, sliced
flaked almonds
Preheat oven to 190 C / 375 F / gas mark 5.
Grease a rectangular form or baking tray with removable bottom (around 35 x 20 cm).
In a large bowl, whisk together the flour, sugar, semolina, ground almonds, baking powder, cinnamon and salt.
In another bowl, whisk together the eggs, yogurt, milk, melted butter or oil, and almond flavouring.
Gently fold into the dry ingredients.
Spread into the prepared pan top with the sliced apples and flaked almonds.
Bake for about 25 minutes, or until the top is set and it starts to pull away from the sides of the pan.
Semolina is also sold as semolina flour. In Swiss supermarkets this is called Hartweizengriess / Semoule de Blé dur / Semola di Grano Duro.
Now the original?
Blechkuchen
