Quick apple cake with ingredients from BIOG

Cream the soft butter with the sugar and then stir in the eggs.
Mix the flour with the baking powder, sift the mixture and stir into the butter, sugar and egg mixture.
Then add 2 -3 tablespoons of milk.
Now heat the oven to 180 degrees (160 degrees convection oven).
Peel, quarter and core the apples and fan them.
Spread the dough evenly in a buttered and floured 26 cm springform pan.
Then place the apple fans on the pastry, with the cut side facing up. Press the apple pieces slightly into the pastry.
Place the springform pan on the grill rack in the preheated oven and bake for about 35 minutes. Please test with chopsticks.
Dredge with icing sugar.
or mix the apricot confiture with water and brush the apple cake with it.

600 - 750g	sour apples - e.g.. Boskoop, Jonagold, Cox
3	BIOG eggs, size M
150 g	soft BIOG butter
200 g	BIOG flour, Type 550
120 g	BIOG sugar
2 tsp	baking soda
2-3 tbs	BIOG milk

	butter for the pan - plus breadcrumbs or flour
	icing sugar
or for brushing
2 tbs	BIOG apricot confiture
1 tbs	water

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