- For dough
- 300 grams
Whole-wheat flour (approximately 11 ounces, or 1 1/4 cups)
- 2 teaspoons
- 2 teaspoons
grated Lemon peel
- 50 grams
liquid Honey (approximately 2 ounces, or 1/4 cup)
- 50 grams
Sugar (approximately 2 ounces, or 1/4 cup)
- 150 grams
cold Butter (approximately 5 ounces)
Butter (for the pan)
Pastry flour (for the surface)
Dried legume (for blind baking)
- For filling
- 100 grams
Raisins (approximately 4 ounces)
- 1 ½ kilograms
Apples (approximately 3 pounds)
- 125 milliliters
Apple juice (approximately 4 ounces)
- 3 tablespoons
- 80 grams
liquid Honey (approximately 3 ounces, or 1/3 cup)
- 1 teaspoon
- 1 packet
- 125 grams
ground almonds (approximately 4 ounces)
For dough: Mix flour with baking powder and lemon zest, then place onto work surface and make a well in the middle. Mix honey, sugar, egg yolks and egg in the well. Cut butter in pieces into the flour and knead until smooth dough forms.
Form half of dough into ball and place wrapped in plastic wrap in the refrigerator. Place the other half of the dough into greased pan, press onto bottom of pan evenly. Cut a circle out of parchment paper the size of the bottom of the pan and place on dough. Spread the legumes over it. Bake in preheated oven at 200°C (approximately 400°F) convection for about 15 minutes. Prebake until light brown then remove from oven. Remove baking paper and legumes and let cool.
For filling: Peel and core apples, slice into pieces. Place in a pot with the apple juice and the lemon juice. Mix, honey, cinnamon, vanilla sugar and raisins. Add to pot and cook for about 8 min. Simmer until most of the liquid has evaporated and the apple pieces have disintegrated. Remove from heat and let cool.
Beat the egg whites until stiff and gently fold along with the almonds into the apple mixture. Take the remaining dough out of the refrigerator, form a long roll about a third and then to the edge of the mold.
Pour the filling evenly into the cooled cake pan.
Roll out remaining dough on floured surface to size of pan, place on top of apple mixture. Prick dough with a fork several times. Place cake back in the oven and bake for 45 min. at 180°C (approximately 350°F) convection until golden brown.
For topping: Mix apricot jam with lemon juice brush on still warm cake surface, then sprinkle with almonds and leave to cool in the pan.