A gooey, caramel-tastic, chocolate dotted and apple-licious blondie, ready for a scoop of vanilla ice cream.
115 g Softened butter
120 g Sugar
80 g Brown sugar
1 M/L Egg
130 g Flour
1 tsp. Ground cinnamon
1/4 tsp. Ground ginger
1/2 tsp. Baking powder
1/4 tsp. Baking soda
400 g Green apples (Ca. 2 whole apples)
50 g Chopped dark chocolate
50 g Chopped waltnuts
Salted caramel to taste
Butter the sides and line the bottom of a spring mould, 22 cm in diameter, with baking paper.
Preheat the oven to 175 degrees celcius.
Whisk butter, sugar, brown sugar and eggs fluffy and light, ca. 2 minutes.
Mix flour, cinnamon, ginger, baking powder and baking soda i a separate bowl, set it aside.
Peel and core the apples, then cut them into smaller cubes.
Fold apple cubes, chocolate and walnuts into the sugar mixture.
Sift the flour mixture into it and fold the two together.
Spread the batter intothe spring mould and smoothe the surface.
Add dots of caramel on the top.
Bake the cake in the middle of the oven for 45-50 min. It has to be baked through, and a toothpick will come out clean, when poked into the middle of the cake.
Remove the blondie and let it cool in the mould for 10 min, before removing it from the mould. Let the blondie cool completely on a rack.
When completely cool, decorate with more caramel.
Serve with ice cream, creme fraiche or more caramel?