Apple Cake with Pine Nuts

Ingredients

• 300 g spelt whole‑grain flour (plus extra for dusting)
• 100 g coconut palm sugar
• 1 pinch salt
• 1 egg
• 205 g butter
• 6 Apples
• 100 g pine nuts
• 80 g apple sauce
• 1 tbsp birch sugar (powdered sugar) to taste

Instructions

1. 1.

   Mix the flour, sugar and a pinch of salt; sift onto a work surface, create a well in the center, crack the egg into it and scatter 200 g butter in small pieces around the well. Quickly knead with hands into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Meanwhile peel the apples, remove the cores with an apple corer and slice them thinly. Lightly toast the pine nuts in a non‑stick pan without fat. Grease a 26 cm (10 in) tart tin with the remaining butter.

3. 3.

   Roll out two thirds of the dough on a lightly floured surface to a size slightly larger than the tin, line the tin with it. Spread apple sauce over the base and arrange the apples in a rose pattern on top.

4. 4.

   Toss the pine nuts with the leftover dough, rub between your palms into crumbs and scatter them over the apples. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 35 minutes.

5. 5.

   Remove from the oven, let cool, and dust with birch powdered sugar if desired.