“Creole” Apple Sheet Cake

Ingredients

Batter:

• 400 g — Belbake whole wheat flour
• 10 g — baking powder
• 25 ml — rum extract
• 2 cups (500 ml) — sparkling mineral water
• 100 ml — Vita D'or Lidl rapeseed oil
• 150 g — solid sweetener
• 15 g — orange zest
• 20 g — carob powder

Filling:

• 1 kg — cored apples
• ½ tsp — ground cinnamon

Topping:

• 10 g — sesame seeds

Preparation

1. I mixed the flour with the baking powder, added a pinch of salt, then incorporated the sparkling water, oil, sweetener, rum extract, carob powder, and finely grated orange zest.
2. I stirred vigorously with a fork (a hand mixer works too), poured half the batter into a parchment-lined baking tray, and baked for about 20–25 minutes at 200°C in a preheated oven.
3. I removed the tray, spread the reduced apple mixture as evenly as possible over the baked base, poured the remaining batter on top, and sprinkled with white sesame seeds.
4. I baked for another 25–30 minutes (or until a crust forms on top, depending on the oven).

Additional notes

• Tray size: 30 x 40 cm.
• Prep time: 20 minutes. Cooking time: 45 minutes.

Recipe in pictures

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