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🍰 Crunchy Apple-Almond Cake with Crumble Topping

348 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt flour Type 1050
• 150 g ground almond kernels (peeled)
• 200 g butter
• 1 egg
• 1 pinch salt
• 100 g whole cane sugar
• 5 tart apples (e.g. Boskop)
• 2 tbsp lemon juice
• 1 tbsp liquid honey
• 1 pinch cinnamon
• 1 tsp powdered sugar from whole cane sugar

Instructions

1. 1. Put 150 grams of flour, 100 grams of almonds, 150 grams of butter cut into pieces, one egg, a pinch of salt, and 70 grams of demerara sugar into a bowl.
2. 2. Knead the ingredients quickly into a soft dough.
3. 3. Add a little cold water or flour if needed to reach the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Let the dough rest in the refrigerator for about 30 minutes.
7. 7. Wash the apples thoroughly.
8. 8. Cut the apples into quarters.
9. 9. Remove the core from the apple quarters.
10. 10. Slice the apple quarters into wedges.
11. 11. Toss the apple wedges with the lemon juice.
12. 12. Roll out the dough.
13. 13. Place the dough in the springform pan (greased if necessary).
14. 14. Form a crust edge from the dough.
15. 15. Arrange the apple wedges evenly on the dough base.
16. 16. Drizzle the apples with honey.
17. 17. Rub the remaining flour, remaining almonds, cinnamon, remaining demerara sugar, and remaining cold butter between your hands until crumbly.
18. 18. Sprinkle the crumbs evenly over the apples.
19. 19. Preheat the oven to 180 °C (convection: 160 °C; gas mark: 3–4).
20. 20. Bake the cake for about 45 minutes until golden brown.
21. 21. Let the cake cool down completely.
22. 22. Dust the cake with powdered sugar before serving.

Nutrition per serving

• kcal: 348
• Protein: 6 g · Fett/Fat: 21 g · Carbs: 34 g