Ingredients
- 1/2 cup margarine tea
- 1 cup teaspoon brown sugar
- 1/4 cup teaspoon of granulated sugar
- 2 eggs
- 1 tbsp. vanilla
- 1 1/2 cups teaspoon flour for all uses
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tbsp. grated cinnamon
- 1/2 tsp. grated nutmeg
- 1/2 cup tea milk
- 2 cups teaspoon chopped apples
For overlapping
- 1/4 cup margarine tea
- 2 cups teaspoon powdered sugar
- 1/4 tsp. grated cinnamon
- A pinch of grated nutmeg
- 1/4 cup evaporated milk tea
Implementation
- Preheat the oven to 180 degrees. Grease a pan with a little butter and then flour it.
- In a bowl, mix the flour, baking powder, baking soda, cinnamon and nutmeg and set aside.
- In another bowl place the margarine, sugar (crystalline and brown) and mix until fluffy.
- Beat the eggs one by one and add the vanilla.
- Add the eggs to the flour mixture, alternating with the milk, and mix until the mixture is homogeneous. Add the chopped apples and stir.
- Pour the mixture into the pan and bake in the preheated oven for 35-40 minutes. Allow to cool.
For overlapping
- In a bowl, add the margarine, icing sugar, cinnamon and nutmeg and mix until the mixture has a creamy texture.
- Add the evaporated milk (one teaspoon at a time) until the desired texture is achieved.
- Cover the cake with the icing, after making sure it has cooled.