Apple Cake with Dough Grid

Ingredients

• 300 g spelt whole‑grain flour
• 100 g raw cane sugar
• 1 egg
• 200 g butter
• 1 kg apples
• 3 tbsp Lemon juice
• 100 g raisins
• 1 tsp cinnamon
• 1 egg yolk
• 1 tbsp powdered sugar made from cane sugar

Instructions

1. 1.

   Knead the flour with 75 g of sugar, the egg and cut‑up butter into a smooth shortcrust dough. Divide the dough into two portions (¾ and ¼), shape them into balls and wrap in cling film for about an hour in the fridge.

2. 2.

   Peel, quarter, core the apples and slice the wedges crosswise. Drizzle immediately with lemon juice. Add raisins, remaining sugar and cinnamon, then mix well.

3. 3.

   Roll out the larger dough portion, press it into a springform pan and lift a 4 cm high edge. Prick the base several times with a fork. Spread the apple mixture over the dough. Roll out the second dough ball and cut it into strips with a dough grid. Lay these grid‑shaped strips over the apple filling and press firmly at the edges. Whisk the egg yolk and gently brush the dough grid with it.

4. 4.

   Bake the apple cake with grid in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 45 minutes until golden brown, then let cool. Release the cake from the pan and dust with powdered sugar before serving.