Ingredients
Scale
- 60 g Unsalted butter
- 100 g Castor sugar
- 1 (large size) Egg
- ½ tsp Vanilla essence
- 75 g All-purpose flour
- ½ tsp Baking soda
- ½ tsp Cinnamon powder
- 1/8 tsp Salt
- 1 (large) Apple
- 50 g Chopped walnuts
Instructions
- Prepare a six-inch round baking by greasing oil and placing a butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan only) before starting.
- Wash the apple properly, and using a shredder, shred it properly from the medium-sized whole of the shredder.
- In a bowl, cream unsalted butter and castor sugar with an electric hand beater or a silicon spatula until it turns light and fluffy in texture; make sure the butter is at room temperature.
- Once the butter and sugar are creamed properly, add egg and vanilla essence, then mix until you get a homogenous mixture.
- Now, in the same bowl, sift in the dry ingredients: all-purpose flour, baking soda, cinnamon powder, and salt. Mix them properly until there are traces of the dry ingredients.
- Now fold in the shredded apple and chopped walnuts.
- Pour the batter into the prepared tin and smooth out from the top. Bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until the toothpick inserted in the middle comes out clean with a few dry crumbs sticking to it.
- Once baked properly, let it cool down completely before de-molding. After cooling, de-mold it with the help of a palette knife.
- Serve the cake with a scoop of vanilla ice cream tea or coffee.
- Prep Time: 10 to 12 minutes
- Cook Time: 30 to 35 minutes