Roman apple cake

Ingredients

For the Cake:

• 75 g butter, softened
• 275 g castor sugar
• 60 ml ( about 1 1/2 ) eggs
• 3 g salt
• 3 g garam masala powder
• 3 g cinnamon, powdered
• 7 g baking soda
• 287 g flour
• 7 g baking powder
• 110 ml milk
• 350 g apples, peeled , cored and diced

For the streusel topping:

• 75 g pecan, walnut, chopped
• 7 g cinnamon
• 35 g castor sugar
• 18 g butter, melted

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Preparation

• Combine the nuts with the cinnamon and the sugar. Add the melted butter and mix till well combined.
• Cream the butter and sugar in a mixing bowl with a spatula. Gradually add eggs, one at a time, till well combined, scraping the bowl every now and then.
• Sieve all the dry ingredients together. Finish by alternately adding the sieved dry ingredients and milk. Fold in the apples by hand into a ring or loaf pan as desired.
• Sprinkle with the streusel topping and bake at 175 degrees C or 325 degrees F till done.

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