Lavender Apple Cake with Crumb Topping

Ingredients

• 250 g butter
• 150 g raw cane sugar
• 4 eggs
• 1 pinch salt
• 2 tsp Baking powder
• 500 g spelt flour type 1050
• 100 ml milk (3.5 % fat)
• 200 g ground almonds
• 1 kg apples
• 3 tbsp Lemon juice
• 1 tbsp Cornstarch
• 0.5 tsp bourbon vanilla powder
• 1 tbsp honey
• 2 tsp dried lavender buds
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   For the dough, beat 175 g room‑temperature butter until fluffy. Alternately fold in 100 g raw cane sugar and the eggs. Then add salt. Mix 400 g flour with baking powder and gradually stir in milk, creating a smooth, spreadable batter. Spread this on parchment paper, smooth it out, and sprinkle with 50 g ground almonds.

2. 2.

   For the topping, peel, quarter, core, and cut the apples into small pieces. Combine them with lemon juice, cornstarch, vanilla powder, and honey; distribute evenly over the dough.

3. 3.

   For the crumbs, mix 100 g flour with the remaining ground almonds, about 80 ml cold water, and the remaining raw cane sugar. Add the leftover butter in small chunks, add lavender buds, and crumble between your hands until crumbly. Sprinkle over the apples.

4. 4.

   Bake the lavender apple cake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 50 minutes until golden brown. Remove from the oven, let cool, cut into pieces, and dust with powdered sugar before serving.