Submerged Spelt Apple Cake

Ingredients

• 200 g Spelt flour Type 1050
• 100 g butter
• 1 egg yolk
• 2 tbsp honey
• a pinch of salt
• 700 g tart apples
• 2 tbsp lemon juice
• 50 g coconut blossom sugar
• 3 eggs
• 0.5 Vanilla bean
• 125 ml whipping cream

Instructions

1. 1.

   Knead the flour with butter, egg yolk, honey, salt and 1–2 tbsp water until smooth. Wrap the dough and refrigerate for 2 hours.

2. 2.

   Peel, quarter, and core the apples. Slice each quarter lengthwise and brush with lemon juice. Roll out the dough to a 4 mm thickness and line a springform pan with it. Prick the base several times with a fork and arrange the apple slices on top, leaving some space between them. Bake in a preheated oven at 180 °C (160 °C fan; gas 2–3) for 25–35 minutes.

3. 3.

   Meanwhile whisk coconut blossom sugar with the eggs until frothy. Stir in the scraped vanilla bean and whipping cream, then pour over the cake. Return to the oven and bake another 25–35 minutes. Let the cake cool slightly in the pan before transferring it to a wire rack to finish cooling completely.

4. 4.

   Sprinkle with powdered sugar if desired and serve.