Submerged Apple Cake

Ingredients

• 150 g butter (room temperature)
• 1 pinch salt
• 125 g coconut palm sugar
• 1 vanilla pod
• 1 tsp ground cinnamon
• 3 eggs
• 150 g spelt whole‑grain flour
• 100 g spelt flour (Type 630)
• 1 heaping tsp baking powder
• 700 g tart apples
• powdered erythritol for dusting

Instructions

1. 1.

   Add butter, salt and 100 g coconut palm sugar to a mixing bowl. Beat with a hand mixer until the sugar dissolves.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Stir the vanilla seeds, cinnamon and eggs into the butter mixture. In another bowl combine both flours and baking powder, sift into the butter mixture and whisk until smooth.

3. 3.

   Peel, quarter, core and lightly score the back of each apple quarter without cutting through. Pour the batter into a springform pan. Place the apple quarters in the batter and sprinkle with remaining coconut palm sugar.

4. 4.

   Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 45 minutes, checking with a skewer.

5. 5.

   Remove, let cool slightly, then release from the pan and cool on a wire rack. Dust with powdered erythritol before serving.