Ingredients :

• Poultry sausages — This is the savory backbone of the cake. Chicken or turkey Frankfurt-style sausages — the ones easily found in supermarkets — work perfectly. Remove the skin before cutting; it changes the mouthfeel.
• Apples — Gala or Golden. No Granny Smith here — too acidic, they unbalance the dish. Golden holds up well during baking and brings a round sweetness that pairs with the chicken. Cut into cubes of about 1 cm so they distribute well in the batter.
• Einkorn flour — You can find it in the organic or natural section. It absorbs liquids differently than white flour — the batter is a bit thicker, which is normal. If you can’t find it, T65 (all-purpose) works, but the result is slightly less interesting.
• Sunflower oil — No butter in this cake. Oil gives that particular melt-in-the-mouth quality we’re looking for. Some use olive oil, which also works, but the flavor becomes more pronounced — depending on what you want.