Cake with whole-grain Kamut flour

Dessert with South Tyrolean apples Braeburn

Difficulty: medium
Preparation time: 30 min
Baking/cooking time: 60 min
Style: traditional
Apple: Braeburn
600 g South Tyrolean apples (Braeburn)
150 g sugar
½ l water
1 cinnamon stick
A few cloves
Some lemon juice

200 g butter, at room temperature
220 g powdered sugar
Some vanilla
5 eggs
1 egg yolk

260 g whole-grain Kamut flour
1 package (2 ½ t) cream of tartar
A few tablespoons of lukewarm milk

Butter and flour for the form
Almond slices
Elisabeth Schroffenegger Created by Bäuerin Elisabeth Schroffenegger
Cake with whole-grain Kamut flour
Wash, dry and core the Granny Smith apples, then peel, core and quarter them. Bring the water, sugar, cinnamon, cloves and lemon juice to a boil and immediately add the apple quarters. Cover and simmer for about 5 minutes. Drain the apples and let cool. Cream the butter well with the powdered sugar and vanilla; add the eggs and the yolk one by one, beat until fluffy. Whisk the cream of tartar into the freshly ground Kamut flour, mix with the warm milk and mix into the butter-egg mixture. Butter and flour a cake form and line with parchment. Pour half the batter into the cake pan, arrange the well-drained apple pieces on top and cover with the remaining batter. Garnish with the almond slices.

Bake in a preheated 175°C (350°F) oven (Convection oven: 145°/300°F) for about an hour, until golden brown. Remove from oven, let cool in the form; remove from the form and let rest for at least 2 hours before serving.