Covered Apple Bake

Ingredients

• 300 g spelt whole‑grain flour
• 4 tbsp Honey
• 1 egg
• 200 g butter
• 100 g raisins
• 1 kg apples
• 3.5 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 egg yolk
• 50 g birch sugar powdered

Instructions

1. 1.

   Knead the flour with 2 tbsp honey, egg and cold butter cut into flakes into a dough quickly. Divide the dough into two portions (two‑thirds and one‑third), shape into balls, place in a bowl, cover and chill in the refrigerator for 1 hour.

2. 2.

   Peel, quarter, core the apples, slice the quarters crosswise into thin wedges and immediately drizzle with 3 tbsp lemon juice. Add raisins, 2 tbsp honey and cinnamon and mix well. Line the bottom of a springform pan with parchment paper, butter the rim if needed. Roll out the larger dough portion on a floured surface, press it into the pan and lift a 4 cm high edge. Prick the base several times with a fork. Spread the apple mixture over the dough. Roll out the second dough portion to fit the pan and place it as a lid over the apples. Press firmly at the edges. Beat the egg yolk and brush the cake with it.

3. 3.

   Bake the cake in a preheated oven at 200 °C (180 °C fan, gas level 3–4) for about 45 minutes, then let cool. Whisk powdered sugar with remaining lemon juice into a glaze and brush the cake. Cut only after the glaze has dried.