Taken from the book „Sv, Hildegarda i hrana kao lijek“ (St. Hildegard and Foods of Health)
250 g butter
180 g sugar
250 g spelt flour
120 g ground almonds
120 g grated chocolate
5 eggs (separate the yolks from the whites)
1 sachet vanilla sugar
2 tsp baking powder
2 apples peeled and grated
Preheat the oven to 165 ⁰C.
Grease the bundt cake tin and dust with flour.
Beat the butter with 1/3 of the sugar until fluffy. Add the egg yolks and blend until the mixture is uniform.
In a separate bowl beat the egg whites and gradually add the remaining sugar.
When stiff peaks form, using a spatula, gently fold into the butter and yolk mixture.
Now add the ground almonds, grated apples, chocolate, vanilla sugar, flour and the baking powder.
Carefully combine and transfer the mixture into the prepared baking tin.
Smooth out the surface.
Bake the cake for an hour, turn off the oven and let the cake and the oven cool.
Turn over the cooled cake onto a plate. Sprinkle with icing sugar.