Apple crumble cake with coconut and lavender
Ingredients
For the Apple cake
- 1 1/2 Val Venosta Red Delicious Apples
- 1 1/2 cup all purpose flour (200g)
- 1 cup coconut flour (100g)
- 1 cup milk (250g)
- 1 cup diced butter (125g)
- 1/2 cup sugar (120g)
- 1 Tbsp baking powder (16g)
- 1/2 tsp dried lavender flowers
- 4 medium eggs
- 1 pinch salt
For the crumble topping
- 1/4 cup + 2 Tbsp all purpose flour (60g)
- 1/3 cup diced cold butter (40g)
- 3 Tbsp whole cane sugar (30g)
- 1 pinch salt
Instructions
How to make the coconut crumble
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Place all the ingredients in a small bowl.
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Quickly rub them between your fingers until sandy.
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Cover and cool in the refrigerator.
How to make the apple cake
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Put the milk and the butter in a small saucepan with the lavender flowers: heat the pan over low heat until the butter melts down. Let the mixture cool down and filter it.
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Preheat the oven to 180°C.
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Separate the whites of the eggs from the yolks. In a medium bowl beat the egg whites until they resemble a fluffy cloud, then set aside.
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Mix the yolks, the sugar, the salt and the coconut flour. Add the milk and butter mixture, the flour and the baking powder.
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Beat until the batter is foamy and homogeneous, then gently stir in the egg whites. Fill the batter into the baking pan (24-cm-diameter), previously buttered.
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Cut the apples into thin slices and place them over the batter surface.
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Sprinkle the crumble over the apples and bake for about 40 minutes. Serve cold.
