For the apple lattice cake, mix rye flour, margarine, honey and grated orange peel and add orange juice while kneading until a smooth dough is formed.
Place in the freezer for about half an hour. In the meantime, prepare the filling.
For the filling, grate the lemon zest and squeeze out the juice. Peel the apples, remove the core and cut into small cubes.
Dip the cubes in lemon juice to prevent them from turning brown. Then mix with cane sugar, the bread crumbs, the nuts, the cranberry rice and the cinnamon.
Take away two thirds of the dough, saving one third. With these two thirds of the dough, line a greased quiche dish.
Prick the dough a few times with a fork. Spread the apple mixture in the dough well and press it in well to make a flat surface.
Roll thin sausages from the remaining third of the dough and place them as a grid on top of the apple mixture. Press well on the edges and the overlaps.
After baking (approx. 45 minutes at 160- 180 °C hot air), spread the warm apple lattice cake (dough and apple mass) with apricot jam.
Preparation Tip:
You can also use raisins instead of cranberries for the apple lattice cake.
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