Apple and cinnamon yeast cake

Ingredients for 1 servings:

• 500 g flour
• 1 pack of dry yeast, or 1 yeast cube
• 250 ml milk
• 6 ml sweetener, liquid or equivalent amount of sugar
• 80 g low-fat margarine
• 1 egg(s)
• 1 pinch of salt
• 3 apples, firm, possibly 4
• Cinnamon
• 3 handfuls of raisins (to taste)
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

low-fat

Prepare the yeast dough as follows: Sift two-thirds of the flour into a bowl and make a well in the center. Mix the crumbled yeast with the lukewarm milk, sweetener, and a little flour to form a pre-dough. Cover and let stand in a warm place for 15 minutes. Melt the margarine, sprinkle it on the edge of the flour with the egg and salt. Knead in the remaining flour, cover, and let rise again until the dough has doubled in size; this will take about an hour. This will go faster if you place the dough in a slightly warm oven (around 50°C). Then preheat the oven to about 175°C. Squeeze the lemon. Slice the apples (preferably relatively thin slices!) and mix well with the lemon juice to prevent them from browning. Add cinnamon to the apple-lemon mixture, if desired. I recommend using enough cinnamon to coat the apples well. It’s best to just try it and see how you like it! Then line a baking sheet with parchment paper and spread the dough out on it. It’s normal for it to be a bit tough, and it probably won’t fill the entire baking sheet, depending on its size. Place the apples and cinnamon on top. Sprinkle the raisins over the apples, if desired. Bake for 20 to 30 minutes.