Apfel-Mandelkuchen

Ingredients

• 175 g soft butter (+ 1 tbsp for the pan)
• 125 g powdered sugar (from raw cane sugar)
• 0.5 tsp vanilla powder
• 1 egg yolk
• 150 g spelt flour type 1050 (+ 1 tbsp for working)
• 100 g Ground Almonds
• 1 kg tart apples (e.g., Boskop)
• 2 tbsp lemon juice
• 50 g whipping cream
• 3 tsp Honey
• 120 g almond flakes
• 0.5 tsp cinnamon

Instructions

1. 1.

   For the dough, beat the 125 g butter with 75 g powdered sugar and vanilla until fluffy. Whisk in the egg yolk, then fold in the flour with the almonds to form a smooth dough.

2. 2.

   Grease a springform pan, roll out the dough on a floured surface to fit the pan and line it, shaping a high rim. Chill for about an hour.

3. 3.

   Peel, quarter, core, and dice the apples. Spread them over the dough base and drizzle with lemon juice. Bake in a preheated oven at 175 °C (fan 150 °C; gas: level 2) for 35–40 minutes.

4. 4.

   Meanwhile, warm the remaining butter with cream, sugar and honey to 105 °C in a saucepan. Stir in almonds and cinnamon. Spread this almond‑sugar mixture over the pre-baked cake and bake for another 20 minutes until golden brown. Remove from oven, cool, cut into pieces and serve.