Sumac, Spelt, and Apple Cake

epicurious.com

Debbie Fenner

subheading: For the applesauce:

2 large Granny Smith or Bramley apples, peeled, cored and roughly chopped

1 Tbsp (15 ml) lemon juice

½ cup (120 ml) water

subheading: For the loaf:

1 ⅔ cups (200 g) wholemeal spelt flour

Scant ½ cup (50 g) ground almonds

1 Tbsp (15 g) sumac

1 tsp baking powder

1 tsp baking soda

¼ cup (60 ml) sunflower oil

½ cup plus 2 tbsp (120 g) superfine/caster sugar

1 ½ cups (200 g) applesauce

3 Braeburn apples, peeled, cored and diced into small chunks

subheading: For the drizzle:

½ cup (60 g) confectioners’ sugar

1 Tbsp (15 ml) lemon juice

Sumac, to dust

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