Shortcrust Apple Cake with Almonds and Raisins
This shortcrust apple cake with almonds and raisins by Spoonsparrow will delight your entire family!
Ingredients
- 210 g spelt flour type 1050
- a pinch of salt
- 90 g coconut blossom sugar
- 1 egg yolk
- 150 g cold butter
- 750 g medium sour apples (4 medium sour apples)
- 0.5 tsp ground cinnamon
- 2 Tbsp apple sauce
- 50 g Raisins
- 50 g almond slivers
Instructions
-
1.
If needed, grease the springform pan. Quickly knead 200 g flour with salt, 50 g coconut blossom sugar, egg yolk, 100 g butter in small pieces and 1–2 tbsp ice‑cold water into a shortcrust dough. Roll the dough thin on a floured surface, place it in the pan, shaping a 2–3 cm rim. Chill.
-
2.
Wash, peel, quarter, core the apples. Slice them thinly with a mandoline. Melt the remaining butter. Mix the remaining sugar with cinnamon. Brush the dough base with apple sauce. Layer apple slices in the pan, sprinkling some raisins between layers.
-
3.
Brush the apples with melted butter. Sprinkle almond slivers and cinnamon‑sugar over the top. Bake the cake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30–35 minutes. Let it cool in the pan.
