Apple Yeast Cake

Ingredients

• 150 g spelt whole‑grain flour
• 100 g spelt flour (Type 630)
• 0.5 cube fresh yeast
• 50 g raw cane sugar
• 125 ml lukewarm milk (3.5% fat)
• 1 egg
• 1 pinch salt
• 50 g butter
• 1 kg apples
• 1 lemon
• 1 tsp ground cinnamon
• 75 g apricot jam

Instructions

1. 1.

   Sift both flours into a large bowl, create a well in the center. Dissolve the yeast with 1 tsp sugar and half the milk, pour into the well, dust the edges with flour and cover the pre‑mix for about 10 minutes to proof.

2. 2.

   Add egg, salt, and butter to the pre‑mix. Knead all ingredients with a hand mixer’s dough hook until smooth. Cover with a damp kitchen towel and let rise at room temperature for about an hour.

3. 3.

   Peel, quarter, core, and slice apples into thin wedges. Halve the lemon and squeeze out its juice. Mix apple slices with lemon juice and cinnamon.

4. 4.

   Knead the yeast dough again and roll it thin on a floured surface. Line a springform pan with parchment paper and lay the dough over it. Arrange apple wedges decoratively on top. Strain apricot jam through a sieve and spread it over the apple cake.

5. 5.

   Bake the apple yeast cake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) for 20–30 minutes.