Wonder Cake – Apple Cake from the Sheet

Ingredients for 1 servings:

• 230 g wheat flour type 550, equivalent to 1 cup of 400 ml
• 140 g powdered sugar, equivalent to 3/4 cup of 400 ml
• 300 g soft wheat semolina, equivalent to 1 cup of 400 ml
• 1.33 packs of baking powder
• 140 g butter
• 1.4 kg apples, juicy, e.g. Elstar
• ½ lemon(s), juice
• 2 tsp cinnamon powder, add to taste
• possibly sugar
• 80 g cranberries, fresh, optional
• Butter for the baking tray
• Almonds, ground, for the baking sheet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

without egg and milk, baked dry, no mixer required

Preheat the oven to 200°C (top/bottom heat). Generously grease a 35 x 25 cm baking sheet with butter and sprinkle with some ground almonds. Mix the flour, powdered sugar, semolina, and baking powder well. Sift the flour if necessary. Peel, core, and finely grate the apples. I do this in a food processor. The juice that is released is essential! Mix the grated apples with lemon juice. Sprinkle a thin layer of the mixed dry ingredients on the baking sheet, covering the bottom. Then add a layer of the apples with some of the juice. I mix the apples again beforehand so the juice is evenly distributed. Sprinkle the cinnamon over the apples. Add a layer of the dry ingredients mixture on top. Coarsely grate about 30 g of the butter into flakes using a kitchen grater and spread it on the baking sheet. Now spread the apples with their juice on top and sprinkle the cranberries over them. Spread the rest of the dry mixture over the cake and add the remaining butter in very small pieces, evenly smothering it on top. If desired, you can also sprinkle a little sugar and cinnamon on top. Place the baking sheet on the middle rack of the oven and bake the cake for about 45-55 minutes. The cake smells fantastic and is super moist even while baking. Tip: It’s best to freeze the butter for about an hour; then it’s easier to grate.