Ingredients
| 300 g Nomix gluten-free flour (you can replace about 40 g with fine corn flour) |
| 100 g fat (Hera, butter) |
| 100 g sugar (incl. 15 g vanilla sugar) |
| 100 g milled nuts |
| ca. 1 dl milk |
| 1 egg |
| 8 g baking powder |
| lemon peel |
| peeled apples or pears |
How to prepare
Mix the dry ingredients adding the softened fat, milk and egg. Knead well and let stand for about 1 hour in cold. Divide the dough roughly into 3 parts. Roll 2/3 lightly using a rolling pin and press it into the bottom of a greased and dusted cake form. Slice the fruit and add a drop of lemon juice on top (for both flavour and colour). Cover the dough surface in a thick layer of fruit. You can also sprinkle it with raisins (even soaked in alcohol).
Use the remaining dough to create a lattice. You can smear a whipped egg onto the dough before baking, but it is not absolutely necessary. A glossy finish can also be achieved by smearing the ready cake with a solution made from 1 teaspoon of apricot preserve with water. You can smear it over the whole cake surface including the apples. Bake in an oven at about 170 °C for 20-25 minutes. Monitor the colouring and, if necessary, cover the surface with aluminium foil.
