Covered Apple Cake with Cream
We love apple cake! Try making a covered apple cake à la Spoonsparrow!
Ingredients
- 300 g spelt whole‑grain flour
- 200 g butter
- 1 pinch salt
- 120 g coconut blossom sugar
- 1 egg
- 1250 g tart apples
- 0.5 lemon
- 2 tsp ground cinnamon
- 0.5 tsp ground cardamom
- 75 g almond sticks
- 200 g whipping cream
Instructions
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1.
Sift the flour onto a work surface and form a well in the center. Distribute butter pieces around the flour rim, add salt, sprinkle 80 g coconut blossom sugar on top, then crack the egg into the middle. With a dough cutter or your fingers quickly crumble the mixture and knead it into a smooth dough. Adjust flour quantity slightly if needed. Wrap and chill for about 30 minutes.
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2.
Take roughly one‑third of the dough and roll out both pieces. Roll one piece to match the pan size, the other a bit larger. Use the larger piece to line the prepared pan if desired.
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3.
Wash, peel, quarter, core, and slice the apples. Squeeze the lemon juice. Mix apple slices with lemon juice, remaining coconut blossom sugar, cinnamon, cardamom, and almonds, then spread over the first dough layer. Place the second dough circle on top. Press the edges together firmly and use a fork to imprint a pattern.
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4.
Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas stove level 3) for about 50 minutes until golden brown. If the cake darkens too much, cover with foil as needed. Remove from the oven and let cool in the pan. Serve with whipped cream and dust with powdered sugar if desired.
