Servings:
8
Prep time:
30
Cooking time:
40
INGREDIENTS
- For the base:
- -100g wholemeal spelt flour
- -100g refined wholemeal wheat flour
- -100g oats
- -1 fresh rennet apple
- -200g brown sugar
- -2 eggs
- -80g butter
- -2 teaspoons baking powder
- -1 teaspoon fresh grated ginger
- -1 pinch cinnamon
- For the covering:
- -50g wholemeal spelt flour
- -40g oats
- -60g butter
- -40g brown sugar
- -60g dried red fruits
- -30g pistachios
- -sugar
INSTRUCTIONS
- Prepare the covering. Gather the spelt flour, the oats, the chopped butter and the sugar. Knead it quickly with the tip of your fingers to obtain rough crumbs. Place them on a tray covered with parchment paper and let them sit in the fridge for about 20 minutes.
- Melt the butter for the base in a double boiler and let it cool. Then, in a bowl, whip the eggs and add the melted butter.
- In another bowl, mix the spelt and the wheat flour, the oats, the sugar, the baking powder, the ginger, the cinnamon and the apple, peeled and chopped. Last, add the whipped eggs, combining the ingredients with a spatula to obtain a dry batter.
- Place the batter in a rectangular 30x15cm baking tray covered with parchment paper and flatten it with a spatula. Cover the surface with the crumbs you prepared before and bake at 180°C for about 30 minutes. Then, distribute on the cake the chopped pistachios and the red fruits, and bake for 5-10 more minutes, until it’s done.
- Let it cool before removing it from the tray; if you desire, sprinkle some powdered sugar on top and serve the cake cutting it into squares.
