Apple cake is always a good idea. And after sorting my windfall apples I had a small basket of “to use immediately” apples with small dents. These kind of apples are best in cakes where a beautyful form is not so important, like my alltime favourite apple cake. For the “Zürcher Pfarrhaustorte” (Zurich parsonage cake) I had to select a  bit. The good looking halves where used for the apple topping, while the halves with brown spots where grate (of course after removing the brown spots!). The grated apple is then mixed with grounded hazelnuts, sugar and eggs and form so the basic on which I put the halfway sliced apple slices.

For this cake I found more or less only one recipe in the Net and my recipe continue this as well. I make only minor changes like using my favourite short crust pastry with a bit of buckwheat flour to make the dough a bit more nutty. And I baked the cake longer and at lower temperature to ensure that the apples are all soft and tender.

This cake will find its way in my personal favourite folder as it is filling is fruity, moist and not too sweet and can be enjoyed on the next days as well.

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