Apple Cake with Quick Dough

Ingredients

• 7 apples (e.g., Braeburn)
• 1 tsp Rapeseed oil
• 2 tbsp lemon juice
• 2 tbsp honey
• 50 g dried cranberries
• 125 g soft butter
• 250 g low-fat quark
• 3 eggs (size M)
• 80 g raw cane sugar
• 250 g spelt flour Type 1050
• 1 packet baking powder
• 2 tbsp almond slivers

Instructions

1. 1.

   Peel the apples and remove the core with an apple corer. Prick each apple several times with a fork. Place the apples in an oiled baking dish. Drizzle with lemon juice and honey. Bake in a preheated oven at 200 °C (180 °C fan; gas stove level 3) for about 15 minutes, turning the apples every 5 minutes. Let cool slightly.

2. 2.

   Whisk the butter and quark together. Gradually fold in the eggs and raw cane sugar. Mix the flour with the baking powder and sift over the mixture. Stir quickly to combine.

3. 3.

   Line the bottom of a 24 cm tart pan with parchment paper. Fill the apples with cranberries and press them into the dough. Sprinkle almond slivers on top. Bake at the same temperature on the middle rack for 45–50 minutes. Let the cake cool, carefully remove it from the pan, and dust with powdered raw cane sugar if desired.