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Apple cake with walnut base
50 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 336
  • Fat about 24g
  • Carbohydrates about 236g
This is needed
This is needed for 8 piece
  • 100 g walnut kernels
  • 60 g margarine
  • 120 g ground almonds
  • 6 Medjool dates (or 8 "normal" dates), stoned
  • 1 pinch sea salt
  • 150 ml almond drink
  • 0.5 tsp vanilla paste
  • 2 tbsp light Maizena Express cornflour
  • 1 tsp cinnamon
  • 1 pinch sea salt
  • 0.5 tsp agar-agar (morga)
  • 0.5 tsp ground cardamom
  • 4 tbsp maple syrup
  • 3 apple (large), halved and sliced
  • a little lemon juice
  • icing sugar
  • Grease or line with baking paper a cake tin (measuring around 20cm in diameter), then you will need
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And that's how it's done
And that's how it's done
Place all ingredients into a mixer/blender and purée until smooth and sticky. Use fingers to press the mixture into the tin, creating a raised edge all around. Immediately place the tin into the freezer.
Bring the almond milk, vanilla, cinnamon, cardamom and salt to the boil. Add the Maizena express and agar agar, whisk and return to the boil. Simmer for around 2 minutes whilst stirring constantly, then stir in the maple syrup and allow to cool slightly. Pour the mixture onto the base and allow to cool in the fridge. Cook the apple slices in water with a little lemon juice for 5-10 minutes until soft, then roll the slices up and place them onto the cake. Dust the cake with icing sugar before serving.