Raisin Apple Sheet Cake

Ingredients

• 400 g spelt flour type 1050
• 100 g ground hazelnuts
• 110 g coconut blossom sugar
• 2 pinch salt
• 2 egg yolks
• 250 g cold butter
• 800 g tart apples
• 1 tsp cinnamon powder
• 100 g raisins
• 4 tbsp Lemon juice
• 50 g whole wheat breadcrumbs

Instructions

1. 1.

   Sift the flour onto a work surface, mix in 50 g coconut blossom sugar, nuts and salt, then press a well into the center. Cut 200 g cold butter into small pieces, distribute around the well, add an egg yolk, pour about 50 ml lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap and chill for about 30 minutes.

2. 2.

   Peel, quarter, core and slice the apples. Melt remaining coconut blossom sugar and butter, then sauté the apples in them. Add cinnamon, raisins and lemon juice, set aside to cool.

3. 3.

   Spread the dough on a baking sheet lined with parchment paper. Sprinkle breadcrumbs over it and lay apple slices along the middle third of the sheet. Fold the edges of the dough over the apples and press lightly. Brush the cake with beaten egg yolk and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 20 minutes. Remove, cool, then dust with powdered sugar if desired and cut into servings.