Apple Cake with Grid on Sheet

Ingredients

• 510 g spelt flour type 1050
• 21 g yeast (0.5 cube)
• 2 tbsp honey
• 150 ml lukewarm milk (3.5% fat)
• 1 pinch salt
• 180 g butter
• 120 g whole cane sugar
• 0.5 tsp Baking powder
• 1 egg
• 2 lemons
• 1.5 kg apples
• 1 pinch cinnamon
• 50 g chopped almonds

Instructions

1. 1.

   Sift 250 g flour into a bowl and make a well in the center. Mix yeast with honey and 125 ml milk, pour into the well. Add salt and 80 g butter, knead everything into a smooth dough. Cover and let rise for about 60 minutes.

2. 2.

   For the grid mix 250 g flour, 60 g whole cane sugar, and baking powder in a bowl; fold in 80 g cold cubed butter, egg, and remaining milk. Knead, wrap, and rest for about 30 minutes.

3. 3.

   Squeeze lemons. Peel, quarter, core, and cut apples into wedges. Toss with lemon juice.

4. 4.

   Knead dough again and roll out on a floured surface to sheet size. Place on parchment‑lined baking tray and form an edge.

5. 5.

   Evenly spread apple wedges over the dough. Sprinkle with cinnamon, almonds, and remaining whole cane sugar.

6. 6.

   Roll out dough for the grid on a floured surface, cut narrow strips with a dough cutter, and lay them in a lattice pattern over the apples. Bake in preheated oven at 200 °C (180 °C fan; gas level 3) for about 35–40 minutes.

7. 7.

   Remove from oven, let cool, slice into pieces, and serve.