Due to the natural sweetness of the apples, applesauce and raisins, this cake does not contain any refined sugar - only coconut blossom sugar gives this recipe the necessary finishing touch in terms of sweetness. The advantage of coconut blossom sugar is that it does not allow the blood sugar level to rise so quickly.
Instead of raisins, dried apricots or plums, for example, can be used to refine this delicious cake. Sprinkled with a little birch sugar powder, the apple cake also looks really good.
- For the shortcrust pastry
- 200 grams Pastry flour
- 1 pinch salt
- 50 grams sugar
- 1 egg yolk
- 100 grams cold butter
Butter springform pan. For the pastry: Combine flour with salt, sugar, egg yolk, butter cut into small pieces and 1-2 tablespoons of ice cold water to a smooth dough. Roll out dough on a floured surface thinly. Line pan with a pastry, making an edge all around. Refrigerate.
For the topping: rinse and peel apples, quarter and core, cut into thin slices. Melt butter. Mix sugar with cinnamon. Spread apple jelly on pastry. Layer apple slices on top and sprinkle with raisins.
Brush apples with melted butter. Sprinkle with flaked almonds and cinnamon sugar. Bake in preheated oven at 200°C (approximately 400°F) for about 30-35 minutes. Cool in a pan and transfer to plate. Serve.