You need neither eggs nor butter for the batter of this apple cake: spelt flour, ground almonds and milk are simply stirred together and spread into the tin.

On top go apple quarters scored like a fan, which turn lovely and soft as they bake. Cinnamon, a little sugar and flaked almonds give a slightly crisp surface.

Apple Almond Cake with Spelt Flour

A simple apple cake made with spelt flour and ground almonds, with scored apple quarters, cinnamon and flaked almonds.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 pieces

Course: Dessert

Ingredients Equipment Instructions Notes

Ingredients

  

For the dough

• 100 g almonds ground
• 250 g spelt flour
• 80 g brown sugar cane sugar
• 1 sachet vanilla sugar approx. 8 g
• 1 sachet baking powder cream of tartar baking powder, approx. 16 g
• 200 ml lactose-free milk a little more if needed

For the topping

• 500 g apples approx. 3–4
• 1 tsp brown sugar
• ½ tsp cinnamon
• 4 tbsp flaked almonds approx. 25 g

Equipment

• 1 springform tin 26 cm diameter
• 1 mixing bowl

Instructions

 

1. Preheat the oven to 200 °C (conventional, top and bottom heat). Grease the tin.
2. Mix the ground almonds, spelt flour, brown sugar, vanilla sugar and baking powder well in a bowl.
3. Add the milk and stir to a smooth batter. If it is very firm, add a little more milk.
4. Pour the batter into the tin and smooth the top.
5. Peel, quarter and core the apples. Score the rounded side of each quarter lengthways several times without cutting all the way through.
6. Arrange the apple quarters on the batter, rounded side up. Sprinkle with sugar, cinnamon and flaked almonds.
7. Bake for 40–50 minutes, until the apples are soft and a skewer comes out clean. Cover loosely towards the end if needed.

Notes

The nutritional values are rough estimates for 1 of 12 pieces.

Tips & Notes

Scoring the apples: Place the quarters rounded side up on a board and cut lengthways several times, but not all the way through. Two wooden spoon handles on either side stop you from cutting too deep.

Batter: If the batter is very firm, stir in a splash more milk. It should spread smoothly in the tin.

Browning: If the flaked almonds get too dark, loosely cover the cake with baking paper towards the end.