Submerged Apple Cake with Almonds

Ingredients

• 180 g soft butter
• 100 g coconut blossom sugar
• 0.5 tsp vanilla powder
• 4 eggs
• 1 pinch salt
• 200 g spelt whole‑grain flour
• 160 g ground almond kernels
• 2 tsp Baking powder
• 130 ml milk
• 1 kg apples (e.g., Jonagold, 5 apples)
• 2 tbsp lemon juice

Instructions

1. 1.

   Cream the butter with coconut blossom sugar and vanilla powder, then gradually fold in the eggs and salt. Mix the flour with the almonds and baking powder, and alternately stir into the butter mixture with milk. Pour the batter into a greased pan and smooth the surface.

2. 2.

   Peel, halve, core the apples, and score their convex side in a leaf‑like pattern without cutting through. Drizzle the apples with lemon juice and arrange them on top of the batter, convex side up. Gently press down and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 50 minutes; test with a skewer.

3. 3.

   Remove the finished cake from the oven and let it cool. Sprinkle with powdered sugar if desired before serving.