Moist Apple Cake


220g Ballybrado whole wheat/ spelt flour
110g butter
50g icing sugar
1 egg yolk
1 pinch salt

For topping:
1kg cooking apples
2 tbsp lemon juice from an organic lemon
100g sugar
3 eggs
125 ml (1/8 ltr.) cream
Zest from an organic lemon


  1. Pre-heat oven to 190° C.
  2. Mix butter with icing sugar and salt with hand held mixer using the dough hook.
  3. Add the eggs and then milk.
  4. Add flour and shape into a ball. Leave refrigerator for one hour.
  5. Take out of fridge and roll out to 3mm thick circle.
  6. Place in a well greased 28cm spring form and press edges to sides of spring form.
  7. Wash and peel apples, core and quarter the apples and score the tops of the apple pieces and place apples on the dough and brush with lemon juice.
  8. Whisk together the sugar, 3 eggs and cream and pour over the apples.
  9. Bake in the oven for about 30 minutes. Then leave to cool and dust with icing sugar.