Spelt wholemeal apple cake with honey

Ingredients for 1 servings:

• 180 g spelt flour type 630
• 180 g wholemeal spelt flour
• 200 g butter
• 150 g sugar
• 5 eggs
• 1 tbsp vanilla sugar, or 1 packet
• 1 pack of cream of tartar baking powder
• ½ organic lemon(s), grated peel, or 1 pack of lemon peel flavoring
• ½ pack of baking soda, approx. 1 tsp
• 125 ml milk
• e.g. apples, peeled, sliced
• n. B. Honey
• 2 handfuls of almond flakes for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

fluffy sheet cake

Separate the eggs and beat the egg whites until stiff peaks form. Set aside. Beat the butter, sugar, and egg yolks until fluffy. Add the baking powder to the flour and mix. Now add the sifted flour and milk alternately to the butter and sugar mixture. Add the lemon zest. Stir briefly and carefully fold in the egg whites. Place the batter on a baking sheet lined with baking paper and top with apple slices. Leave some space between the sheets to allow the batter to rise. Bake at 180°C (top and bottom heat) for about 25 minutes. Test with a wooden stick. Remove the baking sheet and let cool. Drizzle with honey and garnish with flaked almonds. The honey will absorb into the cake after a while. Drizzle a little more honey before serving. Be careful with the amount of honey so the cake isn’t too sweet. Just taste it beforehand. Variation with cinnamon: Sprinkle with cinnamon before baking. Omit the honey and almonds.