Florentine apple cake

Ingredients for 1 servings:

• 240 g spelt
• 60 g sugar cane granules
• 1 pinch of salt
• 1 egg(s)
• 120 g butter
• 1 pinch of vanilla
• 3 apples
• 120 g honey
• 2 tbsp lemon juice
• 50 g butter
• 100 ml cream
• 100 g walnuts
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wholemeal cake or wholegrain cake

Peel, core, and slice the apples. Mix with 60g of honey and the lemon juice. Grind the spelt into fine flour. Cut the butter into small cubes. Knead the spelt flour, sugar cane granules, salt, egg, butter, and vanilla into a shortcrust pastry. Grease a springform pan and line it with the pastry, forming a 5cm-high rim. Bake the pastry in a preheated oven at 180°C for about 20 minutes. Meanwhile, roughly chop the walnuts. Place the butter, the remaining honey, and the cream in a saucepan and heat. Simmer until combined. Stir in the chopped walnuts and let them caramelize. Remove from the heat. Spread the apples on the pre-baked crust and bake for another 20 minutes. Then pour the walnut mixture over the apples and bake for another 15-20 minutes.