Strawberry Apple Sheet Cake

Ingredients

• 500 g spelt flour type 1050
• 1 cube fresh yeast
• 250 ml milk (3.5 % fat) (lukewarm)
• 1 egg
• 100 g coconut blossom sugar
• 1 pinch salt
• 140 g butter (room temperature)
• 0.5 lemon
• 500 g tart apples (e.g., Boskop)
• 500 g strawberries
• 0.5 tsp cinnamon powder

Instructions

1. 1.

   Sift flour into a large bowl, make a well in the center. Dissolve yeast with 1 tsp coconut blossom sugar and half of the milk, pour into the well, dust the edges with some flour and cover the starter dough for about 10 minutes to rise.

2. 2.

   Add remaining milk, egg, 75 g coconut blossom sugar, salt and 100 g butter to the starter. Mix all ingredients with a hand mixer’s kneading hooks until smooth. Cover with a damp kitchen towel and let rise at room temperature for about 45 minutes.

3. 3.

   Wash apples, quarter them and remove cores. Slice into thin strips. Squeeze juice from half a lemon and mix with apple strips. Wash strawberries, pat dry, clean stems and cut into small pieces.

4. 4.

   Line a baking sheet with parchment paper. Knead dough again, roll it out to fit the pan, place on the sheet and let rest covered for about 15 minutes.

5. 5.

   Distribute strawberries and apples over the dough. Dot remaining butter in small pieces on top. Mix leftover coconut blossom sugar with cinnamon and sprinkle over everything. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 45 minutes. Remove, cool, cut into pieces and serve.