Apple Cake with Whole-Wheat Streusel Topping
By using wholemeal flour, the apple pie becomes a true satiation miracle with guaranteed enjoyment; this is thanks to the many fibres contained in the flour. The dietary fibres are also good for the digestion.
Depending on your preference, the wholemeal apple cake can also be sweetened with maple syrup, agave syrup or whole cane sugar.
- 220 grams Whole wheat flour
- 2 Apple
- juice of lemons
- 100 grams raisins
- 100 grams Shredded coconut
- 150 milliliters Coconut cream
- 100 grams butter
- 2 egg yolks
- 1 teaspoon Ground cinnamon
- 3 teaspoons cream of tartar
- 100 grams honey
- 1 pinch salt
- butter (for the springform pan)
- 100 grams Whole wheat flour
- 80 grams Shredded coconut
- 80 grams butter
- 70 grams honey
Rinse apples and cut into quarters. Remove the core and finely chop. Place in a bowl and drizzle with lemon juice.
Rinse the raisins and drain.
Whisk the egg yolks with the honey until fluffy and light. Add the softened butter, coconut cream, coconut, salt and cinnamon and stir until well combined. Sift the flour with the baking powder. Add to the filling and stir until well combined. Add the apple cubes and raisins and stir. Butter the springform pan and pour the filing into the buttered pan, pressing down until even.
For the streusel, place the flour, coconut, butter, and honey in a food processer and process until just crumbly. Evenly spread the streusel over the batter. Bake in a preheated oven at 180° C (approximately 350° F) circulating air about 40 minutes. Allow to cool completely in the pan.