This cake takes time to prepare but I ensure you that it is worth every minute!
APPLE CRUMBLE with COCONUT CARAMEL infusion
/ Recipe adapted from here /
The recipe of COCONUT CARAMEL SAUCE you can find here. You need 1/2 cup for the recipe below.
- 1 & 1/2 cups wholegrain spelt flour
- 1 TBS coconut palm sugar
- 1/2 tsp sea salt
- 10 TBS extra virgin coconut oil
- 4-6 TBS ice cold water
- 3/4 cup wholegrain spelt flour
- 1/2 cup coconut palm sugar
- 1/2 tsp sea salt
- 6 TBS extra virgin coconut oil
- 1/2 cup oats
- 8 sour apples
- juice from half of lemon
- 1/4 cup cornflour
- 2 tsp ground cinnamon
- 1/2 cup caramel sauce
Mix all dry ingredients in a large bowl and place it in the freezer for 15 minutes. In the meantime, melt coconut oil and let it cool. Take out the bowl from the freezer, add coconut oil and mix. Then add cold water, one spoon at a time, until the dough is firm but slightly sticky. Cover with plastic and place in the fridge for at least one hour or in the freezer for 15-20 minutes.
In the meantime, make crumb topping. Stir together the flour, oats, coconut sugar and salt in a large bowl. Then add coconut oil and mix until the mixture resembles coarse meal. Cover with paper towel or damp kitchen cloth and set aside.
Line round tray (20-22 cm) with parchment paper. Take out the dough, roll it out on the surface and then transfer to the baking tray. Again refrigerate for about 30 minutes or put into the freezer for 15 mins.
Now prepare the filling. Peel the apples and cut them into the chunks. Stir in lemon juice, cornflour and cinnamon. Pour coconut caramel sauce and mix well.
Preheat the oven to 190 C. Take out the tray with a dough and sprinkle with flour. Transfer coconut apple mixture onto the crust and sprinkle with the crumb topping.
Place into the oven for 15 mins. Then cover with foil and bake for another 20-30 minutes or until the topping is golden brown (depending on your oven).
When the cake is ready, leave to cool for few hours - if you can resist ;)