Light Apple Cake with Blueberries

Ingredients

• 100 g spelt flour type 1050
• 175 g butter (room temperature)
• 100 g coconut blossom sugar
• 0.5 tsp vanilla powder
• 3 eggs
• 1 tsp Baking powder
• a pinch salt
• 150 g Low-Fat Quark
• 50 ml Milk (3.5% fat)
• 4 tart apples (about 500 g)
• 100 g fresh blueberries

Instructions

1. 1.

   Whisk butter with salt, coconut blossom sugar and vanilla powder until fluffy; fold in eggs and stir in flour with baking powder. Mix in quark and milk, adding more milk if needed.

2. 2.

   Peel, quarter, core the apples and cut into thin slivers.

3. 3.

   Pour about two-thirds of the batter into a greased springform pan, arrange the apple slices on top, then pour the remaining batter over them and smooth the surface.

4. 4.

   Bake in a preheated oven at 180 °C (160 °C fan; gas level 2–3) for about 45 minutes. Remove, let cool slightly, then take out of the pan and cool on a wire rack. Optionally dust with powdered sugar and garnish with blueberries before serving.