Covered Whole Wheat Apple Cake
The covered whole wheat apple cake from Spoonsparrow is baked with healthy ingredients and comes without egg!
Ingredients
- 100 g Soft Butter
- 200 g Whole Wheat Flour
- 50 g soy flour
- 0.5 sachet baking powder
- 60 g Coconut blossom sugar
- 1 pinch salt
- 100 ml milk (3.5% fat)
- 1 Organic lemon
- 1 kg tart apples
- 30 g almond flakes (3 tbsp)
Instructions
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1.
Melt the butter over low heat. In a bowl combine the two flours, baking powder, 30 g coconut blossom sugar and salt. Add the melted butter and milk and knead with the dough hooks of an electric hand mixer. Turn the dough onto a lightly floured surface and work quickly into a smooth dough. Chill the dough in the refrigerator for 20 minutes.
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2.
Rinse the lemon hot, pat dry, grate the zest and squeeze out the juice. Peel and roughly grate the apples. Mix with 3 tbsp lemon juice, 1 tsp lemon zest, almonds and the remaining coconut blossom sugar.
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3.
Roll half of the dough slightly larger than the pan and lay it in. Press a rim up with your fingers. Spread the apple mixture on top, roll the remaining dough into a circle about 18 cm across and place over the filling. Press the edges together and prick the surface several times with a fork.
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4.
Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 30 minutes until golden brown. Remove, cool and dust with powdered sugar if desired.
