John Myers
Contents
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Ingredients
SPREADS:
- 50 g Chopped almonds
- 100 g Marzipan paste
- 200 g Spelt flour
- 100 g Sugar
- 1 packet Vanilla sugar
- 125 g Butter
DOUGH:
- 100 g Butter
- 100 g Sugar
- 1 pinch Salt
- 2 Eggs
- 225 g Spelt flour
- 1 tsp Baking powder
COVERAGE:
- 1 Kg Apples
- 1 Lemon (juice)
Instructions
- Coarsely grate the marzipan for the crumble. Put the flour, sugar, vanilla sugar and chopped almonds in a bowl and mix.
- Either add the butter ice-cold in flakes or, as I let the butter melt lukewarm, add and use the dough hook on a high setting to make crumbles. In the meantime, also work in the marzipan. Sprinkles in the fridge between parking.
- For the dough, stir the softened butter, sugar and salt until creamy. Stir in eggs one at a time. Mix flour with baking powder, add and stir into a dough.
- Peel and core apples and cut into slices or pieces. Mix with the lemon juice to prevent browning.
- Grease springform tin, 26 cm, and dust with flour. Pour in the dough and smooth it out. Place apples on top and press lightly into the batter. Finally, the sprinkles on top.
- Oven with convection 160 °, electric oven 180 °, baking time 60 minutes. Make a chopstick test and let it cool down. If you want, you can sprinkle the cake with powdered sugar before consumption.
