Covered Apple Cake with Light Filling

Ingredients

• 300 g spelt whole‑grain flour
• 0.5 tsp Salt
• 100 g whole‑grain sugar
• 120 g butter
• 125 ml milk
• 2 tbsp whole‑grain breadcrumbs
• 1 kg tart apples (e.g., Granny Smith)
• 2 tbsp lemon juice
• 1 tbsp honey
• 0.5 tsp ground cinnamon

Instructions

1. 1.

   Mix the flour with salt and 80 g of whole‑grain sugar. Cut the butter into cubes and add it, kneading it into the flour mixture. Then gradually add enough milk until the dough is smooth but not sticky. Divide the dough into two parts and roll each out. Grease a pie tin if needed, line it with one half of the dough, lift up the edges, and sprinkle the bottom with breadcrumbs.

2. 2.

   Wash, peel, halve, core, and slice the apples into strips. Toss the apple strips with lemon juice, honey, and cinnamon, then spread them over the first layer of dough. Place the second rolled dough layer on top of the apples. Press the upper edge of the dough against the lower edge firmly. Cut decorative leaf shapes from the leftover dough pieces and arrange them around the center of the cake. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 40 minutes until golden brown. Remove from the oven, sprinkle with remaining sugar, and serve warm, sliced into portions.