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Bundt cake
with apples and cream

Very delicious and fluffy

A delicious Bundt cake with apples and cream that is unique for both consistency and taste. Ideal for breakfast, as a snack or dessert. Easy to prepare, without butter or oil.
50 min.


3 eggs
100 g cane sugar
250 ml fresh cream
200 g flour
8 g baking powder
4 Pinova apples
2 tsp. cinnamon powder

for the icing
100 g powdered sugar
Pink or red gel for icing

for decorating
Colored sprinkles
Print recipe


Beat eggs with sugar until creamy. Add cream and beat for a few minutes. In the meantime, peel apples and cut into slices. Then butter and flour a Bundt cake pan with a diameter of 24 cm.

Add flour and baking powder to the dough by hand. Finally, add apples and cinnamon. Bake in the preheated oven at 180°C (top/bottom heat) for about 40 minutes.
Prepare the icing by sieving powdered sugar into a bowl and slowly adding a little bit of water until the icing gets soft and drips from the spoon. Add a little bit of food coloring to get the desired color. 
Pour the icing on the cold Bundt cake and decorate with colored sprinkles.

Recipe from Annunziata Fiorilli

Macchia’s Mood

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