Apple Cake with Raisins

Ingredients

• 150 g spelt whole‑grain flour
• 100 g Ground Almonds
• 5 eggs
• 60 g Butter
• 70 g raw sugar
• 1 pinch salt
• 800 g firm apples
• 1 Organic lemon
• 75 g raisins
• 200 g crème fraîche
• 80 ml milk (3.5 % fat)
• 1 pinch cinnamon
• 1 Egg white
• 2 tbsp almond slivers

Instructions

1. 1.

   Knead flour, ground almonds, 1 egg, butter, 50 g raw sugar and a pinch of salt into a firm dough. Wrap and refrigerate for 30 minutes.

2. 2.

   Peel the apples, quarter them and remove the core. Cut each quarter in half. Wash the lemon hot, dry it, grate the zest and squeeze out the juice. Drizzle the apples with lemon juice and mix in the raisins.

3. 3.

   Roll the dough larger than the pan and line a greased high springform pan with it, shaping a tall rim that slightly overhangs.

4. 4.

   Layer the apples decoratively on top of the dough.

5. 5.

   Whisk crème fraîche with the remaining eggs, milk, leftover raw sugar, lemon zest and cinnamon. Pour this glaze over the apples.

6. 6.

   Fold any excess dough inward, brush with egg white and press all around flat with a fork.

7. 7.

   Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 40–50 minutes. Remove, let cool slightly, then loosen from the pan. Toast almond slivers briefly in a hot dry pan until lightly browned. Sprinkle the cake with toasted almonds before serving.