John Myers
Ingredients for 6 servings:
- 500 g spelt flour type 1050
- 300 ml milk, lukewarm
- 4 tbsp sugar
- 100 ml sunflower oil
- 1 pinch of salt
- 1 packet of dry yeast for 500 g flour
- 4 apples
- 1 lemon(s)
- 3 tbsp honey
- n. B. cinnamon sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes
without eggs and butter – fluffy, but not so sweet
Using the dough hook on a hand mixer, knead the flour, dry yeast, salt, lukewarm milk, oil, sugar, and dry yeast into a smooth dough. The dough should no longer stick to the sides of the mixing bowl. Cover with a damp cloth and let it rise in a warm place until it has approximately doubled in size. Spread evenly on a baking sheet lined with baking paper (this is easy to do by hand), forming a small, slightly raised edge. Cover the dough again with a damp cloth and keep it warm to continue rising. Squeeze the lemon (use two for small lemons) and mix the juice with the honey until dissolved. Thinly slice the apples and quickly mix with the lemon juice until completely coated to prevent them from turning brown. Finally, season with cinnamon to taste (the apple pieces should be at least lightly covered), ensuring that it is well mixed. Once the dough has risen again, preheat the oven to 200°C fan/convection oven. First, arrange the apple slices on the dough, keeping any juices as low as possible. Finally, spread the juices evenly over the topping and immediately place the cake in the preheated oven. Once the topping is lightly caramelized and the edges begin to brown, reduce the temperature to 180°C or below. The cake should be done after about 20-25 minutes of baking. Sweeten with cinnamon sugar to taste at the table.
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