Delicately infused with nutmeg and cinnamon, this einkorn apple cake is a treat that’s just as good for breakfast as it is for dessert. It’s easy to make, and the brandy intensifies the flavor of the apples. Einkorn is an ancient variety of wheat with a rich flavor. To substitute all-purpose flour, add two more tablespoons of butter and one more egg yolk.
Serves 8
- 1/2 cup salted butter, softened
- 3/4 cup unrefined cane sugar
- 3 eggs
- 2 tablespoons brandy
- 1 1/2 cups all-purpose einkorn flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon finely grated nutmeg
- 1 teaspoon ground Ceylon cinnamon
- 2 apples
- Powdered sugar, to serve
