Marzipan Apple Cake

Ingredients

• 150 g marzipan base
• 150 g soft butter
• 50 g whole cane sugar
• 2 Eggs
• 150 g spelt whole wheat flour
• 1 tsp Baking powder
• 2 Tbsp whipping cream
• 10 small apples
• 3 tbsp Lemon juice
• 2 tbsp liquid butter
• 3 Tbsp apricot jam
• 2 tbsp almond flakes

Instructions

1. 1.

   Cut the marzipan base into small pieces and whisk with butter, whole cane sugar and eggs until fluffy. Mix the flour with baking powder and stir it into the butter mixture with the cream.

2. 2.

   Peel the apples and remove the core with an apple corer. Boil about 500 ml water with lemon juice in a wide pot, add the apples, bring to a boil once, take off the heat and let the apples sit covered for about 4 minutes.

3. 3.

   Pour the batter into a greased springform pan if needed. Arrange the apples tightly on top of the batter, brush them with liquid butter and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 40 minutes until golden brown. If the cake gets too dark, cover it with foil.

4. 4.

   Warm the apricot jam and strain it through a sieve. Brush the apples with it about 10 minutes before the end of baking, sprinkle almond flakes on top and finish baking. Remove, let cool slightly, lift out of the pan and allow to cool completely.