Eggless Covered Apple Cake

Ingredients

• 310 g spelt flour type 1050
• 1 pinch salt
• 100 g whole grain sugar
• freshly grated nutmeg
• 150 g cold butter
• 1 tbsp milk
• 800 g tart apples
• 2 tsp Cinnamon

Instructions

1. 1.

   Mix 300 g flour with salt, 80 g whole grain sugar and a touch of nutmeg. Cube the butter, add it to the mixture and knead into the flour. Add enough milk until the dough is smooth but not sticky. Dust the work surface with remaining flour, divide the dough into two parts and roll each out. Line a 26 cm pie tin (or glass dish) with one half of the dough, greasing if necessary.

2. 2.

   Wash, peel, halve, core and cut the apples into eighths. Toss apple pieces with the remaining sugar and cinnamon, then spread them over the first layer of dough. Place the second rolled dough layer on top of the apples. Press the edges together firmly. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 40 minutes. Serve the eggless covered apple cake warm.