Apple Cake with Whole-Wheat Streusel Topping

Apple Cake with Whole-Wheat Streusel Topping
1 hr


for 1 serving Springform pan, 24 cm (approximately 9-inch) diameter
220 grams Whole-wheat flour
2 Apples
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)
Crumble topping
100 grams Whole-wheat flour
80 grams Shredded coconut
80 grams Butter
70 grams Honey
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Preparation steps

Step 1/4

Rinse apples and cut into quarters. Remove the core and finely chop. Place in a bowl and drizzle with lemon juice.

Step 2/4

Rinse the raisins and drain.

Step 3/4

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.

Step 4/4

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.