Lemon cake and hazelnut, walnut, almond apple cake

Hello Dudes out there,

today I post two delicious cake recipes. The first one is a yummy lemon cake, which I baked now 4 times and which gets always good feedback, so I want to share it with you. The second one is a hazelnut, walnut, almond apple cake. It is a recipe from my mom which I have modified a little. Enough talking -  lets preheat your oven and get started!

Lemon zest cake

PREP:  20 min

BAKING: 45 min at 180°C

LEVEL: easy

Butter /  150 g

Peanut oil / 100 g

Sugar / 200 g

Eggs / 4

Vanilla / 1 bean

Lemon zest and juice / 2 organic lemons

Baking powder / big teaspoon

Ground almonds / 50 g

Wheat flower / 280 g

Salt / 0.5 teaspoon

For the frosting you need

Icing sugar

Limone juice and zest / 1 organic lemon

Water / 50 ml

Sugar / 2 tablespoons

Preparation:

1. Preheat oven to 180 ° C. Use an approx.  25 cm long baking tin with baking paper covering the bottom.

2. Grate the zest off two lemons and squeeze out the juice. Grab a big pot, add butter, oil, sugar, eggs and vanilla extract and mix it with a hand mixer. At the end add lemon juice and lemon zest. Now add the flour, almonds, salt and baking soda. Mix until all ingredients have blended together. 

3. Grease the baking tin and cover the bottom with the baking paper. Fill the mixture into the baking tin and bake it for 45 min at 180°C. At the end check with a wooden skewer if the cake is ready. Open the oven, push a wood skewer inside the batter and take it out gently. If there is no trace of the mixture on the skewer, then the cake is ready. If more baking is required, you have to check after another ten minutes. It is important because over-baking is leading to a dry cake.

4. Remove the cake from the oven and let it cool down. The cooling to room temperature typically takes about one to two hours. 

5. Meanwhile remove the zest from one lemon with a sharp knife and cut it in fine stripes. Bring it together with 50 ml water and 2 tablespoons sugar to a boil. Put it aside and let it cool down. Prepare the frosting with the juice of one lemon and mix with icing sugar until the mixture is thick. Take a pastry brush and spread the frosting over the cake. Decorate with the lemon zest strips. 

Enjoy with a nice cup of coffee. 

Hazelnut, walnut, almond apple cake

PREP:  15 min

BAKING: 60 min at 180°C

LEVEL: easy

Butter /  150 g

Peanut oil / 100 g

Sugar / 250 g

Eggs / 4

Vanilla / 1 bean

Baking powder / 16 g

Ground almonds / 50 g

Ground hazelnuts / 30 g

Ground walnuts /45 g 

Wheat flower / 250 g

Cinnamon / 1 tablespoon

Apples / 4 medium

Preparation:

1. Preheat oven to 180 ° C. Use an approx.  25 cm long or round baking tin with baking paper covering the bottom.

2. Peel the apples and cut them in small cubes of 1x1 cm. Grab a big pot, add butter, oil, sugar, eggs and vanilla extract and mix it with a hand mixer. Now add the flour, almonds,, hazelnuts, walnuts, cinnamon and baking soda. Mix until all ingredients have blended together. Add the apple cubes and mix it with a spoon together with the cake dough. 

3. Grease the baking tin and cover the bottom with the baking paper. Fill the mixture into the baking tin and bake it for 45 min at 180°C. At the end check with a wooden skewer if the cake is ready. Open the oven, push a wood skewer inside the batter and take it out gently. If there is no trace of the mixture on the skewer, then the cake is ready. If more baking is required, you have to check after another ten minutes. It is important because over-baking is leading to a dry cake.

4. Remove the cake from the oven and let it cool down. The cooling to room temperature typically takes about one to two hours. 

Enjoy with a nice cup of coffee.