for 1 cake

Yeast dough

500 g	light spelt flour
1 ½ tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
80 g	butter, soft
3 dl	milk water (1/2 milk, 1/2 water)

Almond filling

100 g	almond paste
100 g	shelled ground almonds
3 tbsp	apple jelly
1	organic lemon, grated zest and 2 tbsp of juice

To shape

1	almond
1	egg, beaten
2 tbsp	flaked almonds

How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Almond filling

Combine the almond paste, almonds and jelly with the lemon zest and juice.

To shape

Weigh out 8 portions of dough (each approx. 70 g), set aside the rest. Flatten the pieces of dough, place 1 tbsp of almond filling in the centre of each piece, shape into balls, placing the almond (king) on top of the almond mixture in one of the balls. Flatten the remainder of the dough, place the rest of the filling on top, shape into a large ball, place in the centre of a tin lined with baking paper. Arrange the small balls evenly around the large one, cover and leave to rise for a further 30 mins. Brush the dough balls with egg, sprinkle with flaked almonds.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.

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