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5 from 1 vote

Spelt Apple Charlotte

While this cake can be made with any mixture of stewed fruit (pears, quinoces, plums), we made ours using Granny Smith apples. The cake can be made dairy-free if you wish, with options provided below. You can skip tonka bean if you can't find them. If you like, stew the skins in a separate pot until soft and blend into a puree. Store in the fridge for up to 5 days or freeze and add to porridge, water to make "cloudy juice" or to custard.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 24


  • For the Topping:
  • 1 cup spelt flour
  • 1/3 cup unrefined sugar I used demerara
  • 100 g cold butter or coconut oil

For the Stewed Apples:

  • 750 g apples, peeled, cored and sliced finely I used Granny Smiths
  • 2 tablespoons butter or coconut oil
  • 1/2 teaspoon vanilla powder
  • 1 tonka bean, grated on a zester

For the Base:

  • 3 eggs
  • cup unrefined sugar I used demerara
  • 1/2 tsp vanilla powder
  • ¼ tsp sea salt flakes
  • 2 tsp cinnamon powder
  • 1 tsp ground cloves
  • 180 g butter or coconut oil melted
  • 1.5 cups wholemeal spelt flour
  • 3 tsp baking powder

To serve:

  • 1 tsp unrefined icing sugar


To make the Topping:

  • Place flour, sugar or natvia and butter in a bowl. Rub together with your fingers until rough crumbs form. If the dough comes together into a ball, that's ok too - you can pinch bits off and crumble over the cake later. Place in the fridge while you prepare the apples and the base.

For the Stewed Apples:

  • Place apples in a medium saucepan. Add butter or coconut oil, vanilla, grated tonka bean and 1/2 cup water. Bring to the boil over medium heat, then cover, reduce heat to low and simmer gently for 15 minutes, stirring often, for the apples to soften. Once ready, remove the lid and set aside to cool.

For the Base:

  • Using an electric mixer on high, beat eggs, sugar, vanilla, cinnamon and cloves until pale and fluffy, and roughly doubled in size. Reduce speed to medium and pour in melted butter or coconut oil in a slow and steady stream. Reduce speed to low and add flour and baking powder, mix only until it is incorporated.
  • Line a 20cm x 30cm edged baking tray with baking paper. Pour base batter into the tin and spread evenly with a wooden spoon. Place in the oven and bake for 15 minutes. Remove the base from the oven and dot around with a fork. Spread with the apple mixture and dot with pinches of the topping mixture. Bake for a further 30-35 minutes, until the pastry is starting to turn golden.
  • Once ready, remove from the oven and cool on a wire rack before dusting with icing sugar. Serve warm or store cooled cake in an air-tight container in the fridge for up to 5 days.
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