Shortcrust apple cake

Shortcrust apple cake

The perfect combination of apple cake and apple pie - and absolute heaven with vanilla ice cream.


250 g wheat or spelt flour
50 g FiberFin
150 g Sukrin
150 g butter
1 tbsp. baking powder
2 eggs
2 apples
1 tsp. cinnamon

vanilla quark
mint leaves (optional)


Preheat the oven to 180 degrees Celsius. Grease a round cake tin thoroughly.

Crumble the butter into the flour. Mix in the Sukrin and baking powder. Beat the eggs lightly, add them to the bowl and knead the dough well. Add some more flour if the dough is too wet.

Split the dough in two. Use your fingers to push the one half onto the base and up the sides of the cake tin. Peel the apples, cut them into thick wedges (approx. 1 cm thick) and spread them into the dough. Sprinkle with cinnamon and Sukrin.

Roll the second half of the dough out into thin sausages and make a chequered lid atop the shortcrust apple cake. Bake for 30-40 minutes.

Serve with vanilla quark or ice cream and mint leaves. Enjoy!

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
234 4,3 22,4 14,1 5