Ingredients
For the crust:
- 300 gr paleo all purpose flour
- 200 ghee (smooth)
- 100 raw honey
- 1 egg
For the filling:
- 3 apples (peeled and chopped)
- 1 tbsp raw honey
- 1 tsp cinnamon
For the frosting:
Servings: slices
Instructions
- Preheat the oven to 180°C/350°F and grease a cake pan (18 cm/7”).
- Add all the ingredients for the crust in a bowl, mix well and work them to a ball. Put this dough ball into a saran wrap and let it stay for one hour in a cool place.
- Peel and clean three apples of your choice, cut into pieces and together with the honey and cinnamon put all into a sauce pan. Cook until soft – around 15 to 20 minutes, depends by the apples. Put the apple sauce aside and let them cool.
- Take the short pastry out of the fridge and unwrap the dough. Roll it out into a thin sheet, 0.5/2” thick. Cover the bottom of the cake pan and put a margin around as the filling will get around 4 cm/1.4” high. Now pick the bottom with a fork, fill in the apple sauce and cover all with another sheet of dough. You don't need to 'fix' it really well, it will not open during baking time.
- Bake it for 30 minutes or until golden outside and the tooth pick proof remains clean.
- Let the cake cool out on a cake rack.
- Cover the cake with the melted white chocolate and let the chocolate run down the sides. It gives a nice, unequal design.
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