Apple Cake without Raisins

Ingredients

• 350 g spelt flour type 1050
• 100 g raw cane sugar
• 0.5 tsp vanilla powder
• 1 pinch salt
• 250 g butter
• 1 tbsp whipping cream
• 800 g apples
• 2 tbsp lemon juice
• 3 eggs
• 1 tsp Baking powder
• 75 g ground almonds
• 3 tbsp Milk (3.5% fat)
• 40 g almond slivers
• 1 tbsp raw cane sugar powdered sugar

Instructions

1. 1.

   For the dough, mix 250 g flour with 50 g raw cane sugar, vanilla powder and salt. Add 150 g butter in small pieces, pour in the cream and quickly knead into a shortcrust pastry. Wrap or cover and chill for about 30 minutes.

2. 2.

   Roll out the dough on a lightly floured work surface to match the pan size and line the prepared tart tin, shaping a rim as you go.

3. 3.

   For the filling, peel, quarter, core and slice the apples. Drizzle with lemon juice and cover carefully.

4. 4.

   Whisk remaining butter with leftover raw cane sugar until fluffy. Gradually fold in the eggs until the mixture is frothy. Sift the remaining flour and baking powder over the batter, add almonds and stir in milk. Fold in the apples, spread the mixture over the shortcrust base and smooth the top. Sprinkle almond slivers on top.

5. 5.

   Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 45 minutes (test with a toothpick). Remove from the oven, let cool and dust with powdered sugar.