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Apple cake with spelt flour and raw cane and coconut blossom sugar

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Ingredients for 1 servings:

  • 3 eggs
  • 70 g raw cane sugar
  • 40 g coconut blossom sugar
  • 1 pinch of salt
  • 80 g margarine or soft butter
  • 2 orange(s), the juice
  • 100 g wholemeal spelt flour
  • 250 g spelt flour type 1050
  • ¾ pack of baking powder
  • 4 apples, peeled and cored
  • 1 tbsp, heaped raw cane sugar
  • 1 tsp cinnamon
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

without household sugar and wheat flour

Whisk the eggs and both sugars until frothy. Stir in the salt, margarine, and orange juice. Then add the flour and baking powder and mix until creamy. Pour the batter into a greased springform pan and press the four apples, cut into thin wedges, into the batter. Sprinkle the heaped tablespoon of raw cane sugar and the cinnamon over the cake. Bake at 180°C (fan oven) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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