Apple Crumble Cake with Dates

Ingredients

• 4 apples
• 3 tbsp Lemon juice
• 200 g dried dates (pitted)
• 100 ml milk (3.5% fat)
• 275 g butter (of which 200 g room temperature)
• 1 tbsp butter (for the pan)
• 4 eggs
• 350 g spelt whole grain flour
• 100 g Ground Almonds
• 2 tsp Baking powder
• 1 tsp cinnamon
• 75 g sweetness from dates

Instructions

1. 1.

   Wash apples, quarter them, remove cores and cut flesh into cubes. Toss with lemon juice.

2. 2.

   Puree dates with milk until smooth. Beat 200 g room‑temperature butter until creamy. Fold in the date‑milk mixture and eggs. Whisk flour with almonds, baking powder, and cinnamon; add to the wet mix and stir until a smooth batter forms.

3. 3.

   Grease the pan with 1 Tbsp butter and dust with 1 Tbsp flour.

4. 4.

   Fold about two‑thirds of the apples into the batter and pour into the pan. Spread evenly and top with remaining apples.

5. 5.

   For the crumble, blend leftover flour, date sweetness, and remaining butter until crumbly; sprinkle over the cake. Bake in a preheated oven at 180 °C (fan 160 °C) for about 50 minutes until golden brown. Let cool in the pan, loosen edges, and serve in portions.