{"id":4986,"date":"2014-08-27T17:32:35","date_gmt":"2014-08-27T15:32:35","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4986"},"modified":"2014-08-27T17:50:01","modified_gmt":"2014-08-27T15:50:01","slug":"apple-and-blackberry-cake-apfel-brombeer-kuchen","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4986","title":{"rendered":"apple and blackberry cake \/\/ apfel-brombeer-kuchen"},"content":{"rendered":"

\"blackberrie<\/a><\/p>\n

this cake is so yummy, that i had it twice a day, but unfortunately not only me. as the apple season just started and the blackberry season will last until early autumn i am sure we will bake this cake at least one more time.<\/p>\n

the apple and blackberry cake is fruity and juicy, the crumbles are crunchy and a perfect sweet balance to the somewhat\u00a0sour blackberries. it is one more example of the easy but excellent recipes only nigel slater<\/a><\/em> can create.<\/p>\n

so enjoy baking and eating. i liked it best on the same day, because the crumbles were so fresh. but it is\u00a0good one or two days after baking as well.<\/p>\n

and as we are soul mates not only in the kitchen, the bakery girl <\/a><\/em>and I baked this delicious cake quasi simultaneously. you will find her post on torte und worte.<\/p>\n

*********************<\/p>\n

cake:
\n2 apples
\nhalf a lemon
\n150 g blackberries
\n150 g butter
\n150 g brown sugar or raw cane sugar
\n3 eggs
\n85 g flour
\n1 1\/2 tsp backing soda
\n100 g hazelnuts, grounded<\/p>\n

crumbles:
\n50 g cold butter
\n50 g flour
\n60 g brown sugar\u00a0or raw cane sugar
\n2 tbsp oatmeal
\na pinch of cinnamon<\/p>\n

preheat the oven to 180\u00b0C. butter the cake tin and lay out with some baking paper. cut the apples in quarters, remove the kernels and slice thinly. combine with lemon juice and blackberries.<\/p>\n

cut the butter in small pieces and mix them with the sugar in a large mixing bowl. batter the mixture until creamy. whisk the eggs in a small bowl and add to the butter and sugar mixture while continuing to stir.<\/p>\n

sieve the flour and baking soda and combine with the grounded hazelnuts. combine this with the butter-sugar-egg mixture little by little. pour into the cake tin. spread the apples and blackberries on the cake and press some of them into the dough.<\/p>\n

to prepare the crumble, cut the butter in pieces and combine them\u00a0with the flour with the help of your fingers. add the sugar, oat meal and cinnamon and combine to crumbles. crumble over the cake and bake for about 1 hour.<\/p>\n

enjoy!<\/p>\n

*********************<\/p>\n

kuchen:
\n2 \u00e4pfel
\n1\/2 zitrone
\n150 g brombeeren
\n150 g butter
\n150 g brauner zucker oder rohrohrzucker
\n3 eier
\n85 g mehl
\n1 1\/2 tl backpulver
\n100 g gemahlene haseln\u00fcsse<\/p>\n

streusel:
\n50 g kalte butter
\n50 g mehl
\n60 g brauner zucker oder rohrohrzucker
\n2 el haferflocken
\neine prise zimt<\/p>\n

den ofen auf 180\u00b0C vorheizen. eine kuchenform einbuttern und mit backpapier auslegen. die \u00e4pfel viertel, kerne entfernen und in d\u00fcnne scheinen schneiden. mit zitronensaft und brombeeren mischen.<\/p>\n

die butter in st\u00fccke schneiden und mit dem zucker in einer gro\u00dfen sch\u00fcssel mischen und cremig schlagen. die eier in einer kleinen sch\u00fcssel verquirlen und unter r\u00fchren zur ei-zucker-mischung geben.<\/p>\n

mehl und backpulver sieben und mit den gemahlenen haseln\u00fcssen vermischen. die mischung peu-a-peu zur ei-butter-zucker-mischung geben. den fertigen teig in die kuchenform geben und die \u00e4pfel und brombeeren darauf verteilen, einige fr\u00fcchte in den teig hineindr\u00fccken.<\/p>\n

f\u00fcr die streusel, butter in st\u00fccke schneiden un mithilfe der finger mit dem mehl vermengen. dann zucker, haferflocken und zimt dazugeben und zu streuseln br\u00f6seln. die streusel auf dem Kuchen verteilen und etwa 1 stunde backen.<\/p>\n

viel vergn\u00fcgen!<\/p>\n","protected":false},"excerpt":{"rendered":"

this cake is so yummy, that i had it twice a day, but unfortunately not only me. as the apple season just started and the blackberry season will last until early autumn i am sure we will bake this cake … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[98,122,51],"class_list":["post-4986","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-apple","tag-blackberry","tag-cake","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4986"}],"version-history":[{"count":17,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4986\/revisions"}],"predecessor-version":[{"id":5028,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4986\/revisions\/5028"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4986"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}