Boskoop apples

Recently I tried apple fritters made with the most amazing apples ever, Boskoop apples. These fabulous apples almost transform into apple sauce when cooked, they are simply melting away.
I just couldn't wait to make my favourite apple cake with these amazing apples from the Netherlands.

I used kamut flour in the dough and kamut semolina in the filling. Kamut semolina makes sure that juice from apples doesn't make the cake wet and soggy. Vanilla and lemon in the dough are a must.

I made the cake in my cast iron pan, works perfectly.

Apple cake
75 gr butter
2,5 dl kamut flour
4 tbsp sugar
1 egg
1\2 tsp baking powder
few drops lemon oil (or some lemon zest)
seeds of 1 vanilla pod
1 dl sliced almonds

6 Boskoop apples, peeled and thinly sliced
2 tsp ground cinnamon
4 tbsp sugar
1/2 dl water
2 tbsp kamut semolina

Rub butter and flour until you get coarse crumbs. Add sugar, baking powder, egg, lemon oil, vanilla and mix quickly. Wrap in the foil and put in the fridge for at least 30 minutes, the dough needs to get chilled.

In the meantime, put the sliced apples, cinnamon, sugar and water in a pan and cook for about 10 minutes. Apples should get a bit soft and loose some of their water. Let the apples cool down a bit.

Cover the bottom of the pan with the sliced almonds. Divide the dough in two parts. My iron cast pan is about 22 cm in the bottom and 25 cm higher up so I take a little bit less dough for the bottom and little bit more for the cover.

Put the smaller disc over the almonds, sprinkle semolina over the dough and spread the apple filling over semolina. Cover with the other dough disc and bake in the preheated oven, 180C for about 25 minutes.

Let the cake cool down for about 10 minutes. Run a knife around the edges to make sure that nothing is stuck. Invert on a plate and cut first when it has cooled down to warm.