1000 g apples
250 g sugar
125 ml rum
200 g hazelnuts
500 g flour
1 tablespoon cacao
½ teaspoon cinnamon
1 teaspoon anise
1 ½ teaspoons baking powder
Peel, core and cut the apples into thin slices. Mix with sugar. cover the rasins with rum. Leave both over night.
On the next day mix the rum raisins with the apples. Place it into a bowl, add hazelnuts, cacao cinnamon and and anise and mix it very well.
Mix the flour and the baking powder and stir into the apple mixture. This results in a rather sticky mass, which is filled into a large box form.
Bake the apple bread at 180° on the middle rack for 1 to 1 ½ hour. Take it out, let it cool down and cut into slices. Tastes well with butter, but can also be eaten without.
Don’t worry, you haven’t forgotten anything. No eggs, butter or milk are added to the apple bread. The liquid of the apples and rum is sufficient to bind the flour.
Text and Photo: © Xenia Marita Riebe