りんごパウンドケーキ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut the apples into quarters, remove the seeds and cores and slice thinly.
Seed and core the rest of the apples, peel and cut into 5 mm wide ginkgo slices.

Place all the apples in the same heatproof dish.
Put (A) in a bowl and mix.
Lightly wrap and heat in a 600W microwave for 3 minutes.

Heat the unsalted butter in the microwave at 600W for 30 seconds.
Mix and melt the butter.

Cut half the cream cheese into cubes.
Heat the rest of the cream cheese in a 600W microwave for 15 seconds, then knead with a rubber spatula until creamy.

Crack one egg at a time into the kneaded cream cheese and mix well each time.
Add melted butter and pancake mix and mix each time.
Add diced cream cheese, peeled apple, and leftover lemon juice, and mix with a rubber spatula.

Pour 5 into a mold lined with a cooking sheet.
After smoothing the surface, arrange the apples with skin on and bake in the oven at 170℃ for 40 minutes.

熱いうちに型から外し、キッチンペーパーを被せて粗熱を取る。
冷めたら切り分けて完成。