Apple Almond Cake

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 and almonds to form a smooth dough.

2. 2.

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

3. 3.

   For the topping, 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, let cool, then cut into slices and serve.