Apple-Almond Sheet Cake

Ingredients

• 200 g spelt whole‑grain flour
• 225 g spelt flour type 1050 (+ extra for dusting)
• 90 g raw cane sugar
• 0.5 Vanilla pod
• a pinch of salt
• 275 g butter
• 1 tbsp Milk (3.5% fat)
• 400 g bean cake mix for blind baking
• 4 apples
• 2 tbsp lemon juice
• 3 eggs (medium size)
• 1 tsp Baking powder
• 100 g ground blanched almonds

Instructions

1. 1.

   Mix spelt whole‑grain flour with type 1050 flour. Split the vanilla pod lengthwise and scrape out the seeds of one half. Combine 300 g of the flour blend with 50 g sugar, vanilla seeds, and salt. Add 150 g butter in small pieces, pour milk, and quickly knead into a shortcrust dough. Cover and chill for about 30 minutes.

2. 2.

   While the dough rests, peel, quarter, core, and slice the apples. Drizzle with lemon juice and cover to keep them from browning.

3. 3.

   On a lightly floured surface roll the chilled dough to match the pan size, line a parchment‑lined baking sheet with it and form a 2 cm high edge. Arrange the parchment and bean cake mix on top, then blind bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes.

4. 4.

   In the meantime, beat the remaining butter with the leftover sugar until fluffy. Gradually whisk in the eggs until the mixture is light and airy. Sift the remaining flour and baking powder over the batter, fold in the almonds, and mix well.

5. 5.

   Remove the parchment and bean cake mix from the blind‑baked shortcrust base. Spread the batter over it, top with apples, then bake the apple‑almond sheet cake at the same temperature for about 40 minutes (test with a toothpick). Let cool before slicing into servings.