A cake recipe for all foodies:
Remove the skin from apples, core them, grate coarsely, mix with the rum and leave to infuse for at least 2 hours.
For the sponge cake, beat the soft butter with the sugar and the scraped vanilla. Sift the flour and baking powder and add to the beaten butter alternately with the eggs. Finally, stir in the coarsely chopped hazelnuts and the grated apples.
Spread a ring of 26 cm ø with parchment paper, pour in the mixture and spread it smoothly. Bake at 200 °C top and bottom heat for about 45 min or at 175 °C convection oven for about 40 min.
Cool the cake and dust the surface with powdered sugar before serving.
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