Apple Cake with Oil Dough, Cranberries and Crumble

Ingredients

• 1.25 kg apples
• 1 Organic lemon
• 180 g low-fat quark
• 1 medium egg
• 400 g spelt whole‑grain flour
• 1 packet baking powder
• 150 g coconut blossom sugar
• 40 ml rapeseed oil
• a pinch salt
• 0.5 tsp vanilla powder
• 100 ml milk (3.5% fat)
• 50 g cranberries
• 80 g Butter

Instructions

1. 1.

   Peel, quarter, core and cut the apples into finer strips. Rinse the lemon hot, dry grate it, rub off the zest and squeeze out the juice. Mix the apple strips with 2 tbsp lemon juice.

2. 2.

   Whisk together quark, egg, oil, milk and vanilla powder. Add 300 g flour, baking powder, 70 g coconut blossom sugar and salt; knead the dough briefly. Roll out the dough and spread it on a baking sheet lined with parchment paper.

3. 3.

   Arrange the apple strips in rows over the dough and sprinkle cranberries on top. Knead the remaining flour with cold butter pieces, leftover coconut blossom sugar and a pinch of salt to make crumble. Distribute the crumble over the apples and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas stove level 2–3) for 35–40 minutes. Optionally top with toasted almond flakes after baking.