Double-Crumble Apple Cake

Double-Crumble Apple Cake - Recipe

dough:

• 240g fine spelt flour

• 80g erythritol + 40g date sugar

• 2 tsp baking powder + 1 tsp baking soda

• 0,5 tsp salt

• 1 tsp bourbon vanilla

• 150g unsweetened soy or coconut yoghurt

• 100g apple sauce

• 80ml olive oil

• 350g apples, peeled and cut into small pieces (1cm)

nut-crumble:

• 80g ground almonds

• 40g fine spelt flour

• 30g erythritol + 20g date sugar

• 1 level tsp cinnamon

• 2-3 pinches of salt

  ... all stirred into:

• 60g of melted butter

how to:

• combine all ingredients for dough (can be stirred with a spoon, no blender needed)

• mix in apple pieces last of all

• line the bottom of a cake tin with parchment paper & grease the sides with a little olive oil

• fill in half of the dough

• cover with half of the nut-crumble

• fill in rest of the dough

• cover with rest of the nut-crumble on top

• bake at 160°C for 75-80 minutes

• please note: the cake tin needs to be covered with a heat resistant lid troughout the entire baking time - so that the nut-crumble doesn't get burnt

• make a toothpick test before taking it out (stick toothpick into cake - if it comes out clean, the cake is fully baked)