Covered apple cake with hazelnuts

Ingredients

• 380 g spelt flour type 1050
• 1 tsp salt
• 200 g butter
• 1 kg apples
• 60 g hazelnut kernels
• 120 g whole grain sugar
• 40 g raisins
• 1 pinch Cinnamon powder
• 1 pinch ground nutmeg
• 2 tbsp milk (3.5% fat)

Instructions

1. 1.

   Add 350 g flour and salt to a large bowl. Cut 180 g butter into cubes, add to the flour and mix with a fork or dough scraper until crumbly. Add 5–6 tbsp cold water and knead into a firm, smooth dough. On a floured surface shape into a ball, halve and wrap each half in plastic film for about 30 minutes in the fridge.

2. 2.

   While the dough rests, peel and quarter the apples. Remove the core and cut the quarters into strips. Chop the hazelnuts. Mix the sugar with the hazelnuts, raisins, remaining flour, cinnamon, nutmeg and a pinch of salt, then fold in the apple strips.

3. 3.

   Roll one dough piece on a floured surface slightly larger than a springform pan and line the pan with it, lifting a rim. Press the bottom and rim lightly. Fill with apples and spread evenly. Sprinkle the remaining butter in small flakes over the apples. Roll the second half of the dough to the same size and lay it over the apples. Press the rim firmly and cut a star pattern into the top with a knife several times. Brush with milk and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 1 hour until golden brown. If the cake darkens, cover with foil. Remove from the oven and let cool.