Crispy oat cake with apples and almonds

Ingredients for 1 servings:

• 600 g sour apples (Boskop or Cox)
• 1 lemon(s), juice
• 100 g almond flakes
• 75 g brown sugar
• 50 g butter, melted
• 1 tsp cinnamon
• 150 g butter
• 100 g brown sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 3 eggs, size M
• 125 g oat flakes, flower-soft
• 50 g spelt flour
• 2 tsp baking powder
• Fat for the mold
• 3 tbsp oat flakes, wholegrain, for sprinkling the dish

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

easy and long-lasting, from a 28 cm or 26 cm springform pan

Cut the peeled apples into small pieces and briefly sauté them with the lemon juice. They shouldn’t get too soft. Mix the next four ingredients well and caramelize in a pan until crispy (careful: it shouldn’t get too dark). Spread the mixture on parchment paper and let it cool. For the dough, cream the butter with the sugar, vanilla sugar, and salt until light and fluffy. Add the eggs and beat until creamy. Then stir in the oats. Mix the flour with the baking powder and stir in. Preheat the oven to 170°C (convection oven). Line a 28cm baking pan with parchment paper, grease well, and sprinkle with the coarse oats. You can also use a 26cm pan if you prefer a thicker base. Spread about 3/4 of the batter into the pan. This is a bit difficult with the 28cm pan. Distribute the apples evenly on top. Crumble the caramelized almonds and spread them evenly on top. Drop the rest of the batter in small heaps onto the almonds using teaspoons and transfer everything to the oven. Bake the cake for about 50 minutes. Be careful, if it starts to get too brown, cover it lightly with aluminum foil. It’s not necessary to test it for doneness, but feel for crispness; if not, increase the heat a little and bake the cake for 5 minutes longer. Let the cake cool for a moment, then remove it from the tin and place it on a wire rack. Do not cover the cake, or it will become soft again. The cake will taste good and fresh for several days. Be careful, I don’t like cakes too sweet, so I use relatively little sugar. You can use more sugar and also sweeten the apples a little. But I wouldn’t go over 125g of sugar for the batter.