Preparing the apples: Wash the apples, peel them (optional), remove the cores and cut them into thin slices or small cubes.
Cake: Beat eggs and sugar in a bowl until fluffy. Then add milk and mix thoroughly.
Dry ingredients: In a separate bowl, combine the flour, baking powder, and cinnamon. Gradually add to the wet ingredients and mix until a smooth batter forms.
Mixing: Add apples to the mixture and mix gently.
Baking: Pour the batter into a greased baking tin (e.g. a springform pan or an ovenproof dish) and bake in an oven preheated to 180°C for approximately 35–40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Serving method: Once cooled, sprinkle with powdered sugar or serve with a spoonful of natural yogurt.
Serving and storage:
The tart is best served warm, immediately after baking. Even after several hours, the cake remains moist.
Can be stored in the refrigerator for up to 2 days, wrapped in aluminum foil or in an airtight container.
Before serving, it can be gently warmed in the oven or microwave.
Variants:
With nuts: Add a handful of chopped walnuts or hazelnuts to the dough.
With raisins: Soak raisins in warm water and add to the mixture before cooking.
Gluten-free version: Wheat flour can be replaced with rice flour or a gluten-free mixture.
With added cheese: For a creamy consistency, you can add cottage cheese or mascarpone.
Frequently asked questions:
Can I use plant milk?
