|8||small apples, e.g. Berner Rose from the market|
|butter, to butter the pots|
|100 g||raw cane sugar|
|little lemon zest, finely grated|
|100 g||white flour|
|40 g||hazelnuts, ground|
|1||pinch of baking powder|
Lightly butter 8 oven safe glasses/glass pots (little larger than the Ø of the apples). Wash and peel the apples, cut off the upper quarter including the stalk and put it aside. From the lower part, remove the core and cut the apple widthways into three equal slices. Beat butter, raw cane sugar and lemon zest until fluffy, add the eggs bit by bit. Sieve flour, hazelnuts and baking powder together and carefully fold them into the mixture. Use a piping bag to fill the mixture into the glasses, alternating with apple slices. Place the apple slice with the stalk on top of everything. Bake in the oven at 200 °C for around 20 minutes, besprinkle with a little bit of powdered sugar, serve.
Tip: you may also fill the gaps between the apple slices with rasperry jam or vanilla cream or use small pears instead of apples.