Apple Cake with Poppy Seed and Meringue Cap

Ingredients

• 400 g spelt flour type 1050
• 50 g raw cane sugar
• 1 tbsp poppy seeds
• 1 pinch salt
• 150 g butter
• 1 egg
• 1.5 kg apples (e.g., Boskop)
• 1 tbsp honey
• 4 egg whites
• 100 g powdered sugar made from raw cane sugar

Instructions

1. 1.

   Mix flour, raw cane sugar, poppy seeds and salt for the base dough. Dot with small pieces of butter and quickly knead together with the egg into a smooth dough. Wrap and chill in the refrigerator for 2 hours.

2. 2.

   While the dough chills, peel, core and dice the apples. In a pot, slowly cook apple cubes with honey while stirring until they soften. Bring to a gentle boil once, then remove from heat.

3. 3.

   Roll out the dough on a lightly floured surface to fit a baking sheet. Line the sheet with parchment paper and lay the dough onto it, shaping a small edge. Spread the apples over the dough. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes. Remove from the oven and let cool slightly.

4. 4.

   Whisk the egg whites with powdered sugar until stiff peaks form, then spread over the cake. Finish under the grill for 5–6 minutes until the meringue turns lightly golden. Let the cake cool completely before cutting into squares.