Juicy Covered Apple Cake with Raisins and Cinnamon

Ingredients

• 250 g spelt whole‑grain flour
• 65 g coconut sugar
• 1 pinch salt
• 1 egg
• 125 g butter
• 1 kg apples (Boskop)
• 1 lemon
• 1 tsp cinnamon
• 2 tbsp raisins
• 1 egg yolk
• 1 tbsp whipping cream

Instructions

1. 1.

   Knead flour, coconut sugar, salt, egg and butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   While the dough chills, peel, quarter, core the apples and slice the quarters thinly. Cut the lemon in half and squeeze out the juice. Mix apple slices with 3 tbsp lemon juice, raisins and cinnamon.

3. 3.

   Roll two thirds of the dough larger than the springform pan. Line the bottom of the pan with parchment paper and place the rolled dough into the pan, lifting a rim. Roll the remaining third of the dough to the same size for the cake top.

4. 4.

   Place apples on the base dough and cover with the prepared top dough. Press firmly at the edges. Whisk egg yolk and cream together and brush over the cake. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 1 hour, covering promptly to prevent excessive browning. Remove and cool.

5. 5.