Apple Whisky Bundt

Preheat the oven to 150°C fan (conventional: 175°C) and prepare a bundt pan (about 26 cm).

Peel and coarsely grate the apples, then immediately toss them with 4 tablespoons lemon juice.

Beat the soft butter, 375 g sugar and vanilla sugar for about 5 minutes until creamy.

Add the eggs one at a time, beating each in completely before adding the next.

Whisk together the flour, baking powder and a pinch of salt, then briefly fold into the batter until just combined.

Fold in the grated apples until evenly distributed.

Grease the bundt pan well and dust with flour, then fill with the batter and smooth the top.

Bake the cake in the preheated oven for about 60 minutes.

While the cake bakes, simmer 75 g sugar with 75 ml water for 3–5 minutes until slightly thickened, remove from the heat and stir in the whisky.

Remove the cake from the oven, let it cool for about 5 minutes, then carefully turn it out. Prick it several times with a wooden skewer and drizzle the warm whisky syrup over it.

Let the cake cool completely.

Stir the powdered sugar (reserving a little for dusting) with 2–3 tablespoons lemon juice until smooth. Spoon into a disposable piping bag, snip off the tip and pipe stripes over the cake.

Let the glaze set for about 20 minutes, then dust with the remaining powdered sugar and serve with whipped cream if desired.