Fruit cake with spelt yeast dough

Ingredients for 1 servings:

• 400 g flour (spelt flour)
• 1 cube of yeast
• 2 tbsp rice malt (alternatively acacia honey, but then the cake will no longer be vegan)
• 2 tbsp maple syrup (sweetest variety)
• 250 ml water, lukewarm
• ½ tsp salt
• 2 tbsp margarine (soy margarine), melted
• 2 tsp cinnamon
• 2 tbsp maple syrup
• 100 g margarine (soy margarine), cold
• 150 g flour (spelt flour)
• 2 packets of vanilla sugar
• 1 kg apples or seasonal fruit of your choice
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan – enough for 1 baking tray

For the base, sift 400g spelt flour into a bowl and make a well in the middle. Crumble in 1 cube of yeast and drizzle with 2 tbsp rice malt or honey and 2 tbsp maple syrup. Pour 250ml lukewarm water into the well and mix everything gently. Leave to rise for at least 30 minutes (I use a Peng bowl for this, for example). Add the salt and the melted, lukewarm soy margarine and knead into a smooth dough. Leave to rise for another 30 minutes. Knead the risen dough vigorously on a floured surface, kneading in a little more flour if necessary. Then roll it out on baking paper and place it on the baking tray. Peel 1kg apples (and/or prepare other fruit depending on the season and taste) and chop them up. Then place them on the dough. For the crumble, combine 150g spelt flour with 2 tablespoons of maple syrup, 100g cold soy margarine, vanilla sugar, and cinnamon to make crumbles (note: the maple syrup tends to make them a bit lumpy! I always “drop” the crumbles over the fruit). Bake in a preheated oven at 180°C (top/bottom heat) for about 50 minutes.