Name: Apple Oat Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 cake
Ingredients: 180 g rolled oats; 120 g spelt flour; 1 packet baking powder; 2 teaspoons cinnamon; 3 pcs eggs; 200 g Greek yogurt; 4 tablespoons honey; 3 tablespoons rapeseed oil; 4 pcs apples; 60 g walnuts; 2 tablespoons rolled oats; 30 g walnuts; 1 teaspoon cinnamon; 1 tablespoon honey

Step by step process

Preparing the dough

1
Preheat the oven to 180 °C and line a round baking pan with parchment paper or carefully grease and flour it.
2
In one bowl, mix the oats, spelt flour, baking powder, and two teaspoons of cinnamon to evenly combine the dry ingredients.
3
In a second bowl, whisk the eggs with Greek yogurt, honey, and canola oil until smooth and lump-free.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
4
Grate two apples coarsely, slice two into thin rounds, and chop the walnuts coarsely.
5
Incorporate the dry ingredients, grated apples, and 60 g of chopped nuts into the liquid mixture until a thicker, yet still moist dough forms.

Baking

6
Spread the dough into the prepared pan and smooth the surface with a spatula to ensure the cake bakes evenly at the edges.
7
Arrange the apple slices on top of the dough, sprinkle with two tablespoons of oats, the remaining nuts, and one teaspoon of cinnamon.
8
If you want a more pronounced caramel flavor, drizzle the surface with an additional teaspoon of honey and place the pan in the preheated oven.
9
Bake the cake for about 35 to 40 minutes, until the surface is golden and a skewer inserted into the center comes out with just a few moist crumbs.
TIP:
Insert a toothpick into the center of your baked good to test doneness. For dry pastries, it should come out completely dry. For moister cakes, a few moist crumbs are normally fine. If the surface is browning too quickly, reduce the oven temperature during baking.

Serving

10
Allow the baked cake to cool in the pan for at least 20 minutes so the oats can absorb the residual moisture and the cake can firm up.
TIP:
Bread cooled in its original pan will firm up and slice better. Water distributes evenly. Rule: the finer the crumb structure, the longer to cool, typically 15-30 minutes.
11
Then carefully remove the cake, cut it into wedges, and serve as a lighter breakfast, snack, or healthier dessert with coffee.