Apple Cake with Almonds

Ingredients

• 150 g marzipan base
• 150 g soft butter
• 50 g coconut blossom sugar
• 2 Eggs
• 150 g Spelt flour Type 1050
• 1 tsp Baking powder
• 2 Tbsp whipping cream
• 10 small apples
• 1 lemon
• 3 Tbsp apricot jam
• 2 tbsp almond slivers

Instructions

1. 1.

   Cut the marzipan base into small pieces and whisk with butter, coconut blossom sugar, and eggs until fluffy. Mix the flour with baking powder and fold in the cream before adding to the butter mixture.

2. 2.

   Peel the apples and remove the core using an apple corer. Squeeze the lemon juice. Boil about 500 ml water with the lemon juice in a wide pot; add the apples, bring to a boil once, then remove from heat and let the apples steam covered for about 4 minutes.

3. 3.

   Pour the batter into a greased springform pan if needed. Arrange the apples snugly on top of the batter, facing upwards. Bake the apple almond cake in a preheated oven at 180 °C (160 °C fan; gas level 2–3) for about 40 minutes until golden brown. If it darkens too much, cover as necessary.

4. 4.

   Warm the apricot jam, strain through a sieve and stir with a little water. About 10 minutes before the end of baking, brush the apples with this glaze, sprinkle almond slivers on top, and finish baking.

5. 5.

   Remove the apple almond cake from the oven, let it cool slightly, release it from the pan, and allow to cool completely. Dust with powdered sugar before serving if desired.