Walnut Apple Cake with Rosemary

Ingredients

• 4 sour apples
• 0.5 lemon
• 75 g walnut kernels
• 250 g soft butter
• 100 g whole cane sugar
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1 pinch ground cardamom
• 1 pinch ground cloves
• 1 pinch salt
• 5 eggs
• 2 tsp Baking powder
• 150 g ground walnuts
• 350 g spelt whole‑grain flour
• 160 ml milk (3.5% fat)
• 2 sprigs Rosemary

Instructions

1. 1.

   Peel, quarter, core and dice the apples. Squeeze the lemon and mix with the apple pieces. Roughly chop the walnut kernels. Cream together butter, whole cane sugar, honey, cinnamon, cardamom, cloves and salt. While continuing to stir, gradually fold in the eggs. Alternately add the flour mixed with baking powder and ground walnuts, then milk, until a smooth, spreadable dough forms.

2. 2.

   Wash rosemary, shake dry and finely chop. Mix apples with chopped walnuts and rosemary into the batter. Spread evenly on a parchment‑lined baking tray. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes. Remove from oven and let cool.

3. 3.

   Serve cut into pieces.