December 11, 2014

11th December!

One of the most traditional christmas sweets in Austria is ‘Kletzenbrot’ [‘Kletzen’ are a special kind of pear]. It’s a very dense bread/cake full of nuts and dried fruit. Unfortunately I really, really, really, absolutely don’t like the dried oranges they always put in it. Instead of Kletzenbrot I like to make this apple tart. It’s a lighter – fresher version of the traditional bread. With the rum, cinnamon and walnuts it has a christmasy touch. Which does not keep me from making this throughout the whole year. You can whip this up in less than 15 minutes [without the baking] and with all the apples this tart stays soft and juicy for a couple of days!

The recipe below makes two small cakes [like the one pictured in the photos] or one large one.



  • 450g apples [sour]
  • 4 tablespoons rum
  • 100g butter
  • 100g sugar
  • 2 eggs
  • 100g flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1tablespoon cacao
  • 60g walnuts [finely chopped]
  • chocolate [for on top]


_ grease a cake form

_peel apples and cut into small cubes

_drizzle apples with rum

_preheat oven to 180°C

_whisk butter and sugar until foamy

_add eggs [one at the time]

_mix in flour, baking powder, cinnamon and cacao

_finally add the nuts

_combine batter and apples


_bake for 45 minutes

_let cool and drizzle with some chocolate

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