Apple Cake with Roasted Apples

Ingredients

• 1350 g small apples (9 small apples)
• 150 g chopped hazelnut kernels
• 2 tsp Cinnamon
• 60 g Honey (4 tbsp)
• 310 g soft butter
• 1 vanilla pod
• 100 g coconut blossom sugar
• 4 eggs
• 200 g spelt whole‑grain flour
• 200 g ground hazelnut kernels
• 3 tsp baking powder
• 1 pinch ground clove
• a pinch salt
• 50 g apple sauce

Instructions

1. 1.

   Wash the apples, cut off a lid from each and remove the core with a melon baller. Mix chopped nuts with cinnamon, honey and 60 g butter; fill the apples and place them in a baking dish lined with parchment paper. Replace the lids and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 20 minutes. Then remove from the oven and let cool.

2. 2.

   Meanwhile, beat the remaining butter until frothy. Split the vanilla pod lengthwise and scrape out the seeds. Add coconut blossom sugar and vanilla seeds to the butter while stirring. Beat in the eggs one at a time until a frothy mixture forms (about 5 minutes). In another bowl combine flour with ground nuts, baking powder, ground cloves and salt. Fold the flour mixture into the butter mixture in two or three portions, then add the apple sauce. Line a baking pan (≈25 × 25 cm) with parchment paper. Pour in the batter and smooth the surface. Arrange the roasted apples on top and press them into the batter so that only the lids remain visible. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 40 minutes.

3. 3.

   Remove the cake from the oven, let it cool, lift it out of the pan with the parchment paper and serve warm or cooled.