• 4apples, diced
• 250g caster sugar
• 2whole eggs
• 150ml milk
• 125g melted butter
• 250g flour
• 1sachet of baking powder
• 2tsp of powdered vanilla
• 2tsp of ground cinnamon
• 2pinches of salt
For the batter:
• 75g melted butter
• 2eggs
• 100g sugar
• 60g ground hazelnuts
• 65g flour
• ½sachet of baking
powder
• 150g fromage frais
For the coating:
• 200g dark chocolate
• 2tbsp rapeseed oil
• a packet of lollipop sticks
or wooden skewers
• Pearl sugar or chocolate
sprinkles for decoration
Preheat your oven to 180°C. Set up the stainless steel bowl and mixer and add the
eggs, milk and butter to the bowl, then add the powdered ingredients (sugar, flour,
baking powder, powdered vanilla, ground cinnamon and salt). Position the lid on
top and mix at speed 6for 2minutes. Turn the processor off, lift up the top of the
machine and scrape down the inner sides of the bowl using a spatula. Replace the
top of the machine and mix again for 1minute at speed 6. Once your batter is ready,
add the diced apple and mix well using a spatula. Grease and flour your cake tin, pour
the batter into the tin and bake for 50minutes at 180°C.
Preheat the oven to 175°C. Set up the stainless steel bowl and multi-prong whisk and
add the eggs, sugar, melted butter, ground hazelnuts, flour and baking powder. Mix
at speed 3for 15seconds, then switch it to the maximum speed for 4minutes. Pour
the mixture into a greased and floured cake tin and bake for 40minutes at 175°C.
Once the cooked cake has fully cooled, crumble it into a large bowl, add the fromage
frais and, using your hands, knead together until you have a dough. Form the mixture
into balls around the size of small ping pong balls, then place them on a baking sheet
lined with parchment paper. Insert a wooden lollipop stick into each little cake ball
and place them in the refrigerator for 30minutes.
To prepare the coating for the cake pops, put the chocolate and oil into a bowl
and place in the microwave (at a low power) in order to melt the mixture. Once
the mixture is melted dip your cake pops into it, let a bit of the chocolate drip back
into the bowl and place the cake pops on the baking sheet lined with parchment
paper. Decorate the cake pops with the pearl sugar or chocolate sprinkles before the
chocolate hardens then place back in the refrigerator.
MixerBowl
Whisk
x 8
Bowl
Irresistible apple cake
Chocolate cake pops
G O U R M E T S N A C K S
Tip: to give the cake
even more flavour, you
can add a tablespoon
of rum.
Tip: to vary the
colours and decorations
of your cake pops, you
can coat them with
milk chocolate or white
chocolate. You could also
add food colouring to the
white chocolate.
8 / 9
EN
