Delicate manna cake with apples and cinnamon

Delicate manna cake with apples and cinnamon

 

Mannik with apples and cinnamon

Cooking 1 hour 30 minutes
Type of dish bakery
Kitchen Russian
Servings 8

Ingredients
  

  • 400 G apples
  • 120 G semolina
  • 140 ml milk
  • 100 G premium wheat flour
  • 1 chicken egg
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 80 G rapeseed oil
  • vanillin (to taste)

Instructions
 

  • Measure out the semolina and pour it into the prepared bowl. Pour the milk over the semolina and mix thoroughly. While the semolina is soaking in the milk, peel the apples.
  • Peel the apples, remove the cores and seeds, and cut the fruit into small cubes.
  • Add sugar to the swollen semolina.
  • Mix sugar with semolina, pour in rapeseed oil (refined).
  • Crack a large chicken egg. Mix the ingredients with the semolina until smooth. Use a whisk or immersion blender.
  • Mix the baking powder with the flour. Then pour the dry ingredients into the container with the liquid ingredients.
  • Mix the dough with a spoon. It should be thick but still slightly runny. There should be no lumps. Stir the apples into the dough, sprinkling them with cinnamon first. Add vanilla if desired.
  • Mix the dough with apple pieces.
  • Line the bottom of the container with greased parchment paper. Carefully spoon the dough into the container. Be careful not to tear the paper covering with the tip, otherwise the dough will leak into the hole.
  • Place the container in the bread maker and set the time to 1 hour 15 minutes.
  • Once baking is complete, turn off the oven, but don't open the lid for about fifteen minutes. This will give the pie time to fully cook.
  • Remove the manna cake from the container and peel off the paper. Sprinkle the surface of the cake with powdered sugar.

Note

If you are baking manna cake in a bread machine, knead the dough not in the container that comes with the machine, but in a separate bowl.
For baking, use fine granulated sugar or powdered sugar.
If desired, you can use melted and cooled butter instead of vegetable oil, or you can alternate between vegetable oil and butter. This will prevent the pie from drying out and will give it a creamy flavor.

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