American Apple Cake

Ingredients

• 250 g spelt whole‑grain flour
• 280 g spelt flour type 1050
• 130 g raw cane sugar
• Salt
• 180 g yogurt butter
• 1 tbsp malt vinegar (or apple cider vinegar)
• ½ organic lemon
• 1 tsp cinnamon
• 1250 g large apples (5 big apples)
• 3 tbsp Milk (1.5% fat)

Instructions

1. 1.

   Mix 250 g spelt whole‑grain flour, 280 g spelt type 1050 flour, 30 g sugar and a pinch of salt in a bowl. If you have a stand mixer, use the dough hook or slicing blade as appropriate.

2. 2.

   Cut butter into small pieces, add to the bowl and knead briefly.

3. 3.

   Add vinegar and 10–12 tbsp cold water; quickly knead until smooth.

4. 4.

   Divide dough into two portions, wrap in cling film and chill for about 2 hours. Dough can be made up to 2 days ahead.

5. 5.

   Wash lemon, grate zest finely and squeeze 1 tbsp juice. In a large bowl mix remaining sugar, flour, lemon zest, juice and cinnamon.

6. 6.

   Wash apples, quarter, peel and core them, then slice very thinly.

7. 7.

   Combine sliced apples with the rest of the prepared ingredients in a bowl and mix well.

8. 8.

   Roll each dough portion on a floured surface into two circles about 30 cm diameter.

9. 9.

   Line a tart pan (e.g., porcelain, ~25 cm) with one dough circle. Press edges up so it slightly overhangs the rim.

10. 10.

    Cut the second dough circle into strips about 2 cm wide using a pizza cutter or dough wheel.

11. 11.

    Lay dough strips in a criss‑cross pattern over the filling and press edges lightly.

12. 12.

    Brush dough with milk. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 70 minutes. Cool on a rack before serving warm if desired.