Summary

Ingredients

• 120 g mararine, soft
• 80 g cane suar
• 250 g spelled flour (type 603) or other types e.. wheat flour
• 1 pinch sea salt
• 2 teaspoons baking soda
• 60 ml milk, vegan (rice milk or almond milk)
• 3 tablespoon margarine or oil for the springform pan
• 4 tablespoon almond (s), ground
• 3 apples
• 3 pinches cinnamon powder
• 4 tablespoon apricot jam

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Instructions

1. For me, this cake is a reference when it comes to vegan food. So far none of my test eaters could believe that the cake is actually vegan. The vegan ingredients list can be modified if necessary. The recipes for rice milk and almond milk will be submitted later.
2. Preheat the oven (top and bottom heat) to 200 ° C.
3. Mix the margarine with the sugar until frothy. Mix the flour with salt and baking powder and add to the margarine-sugar mixture. Add the rice milk and knead everything into a smooth dough.
4. Grease a springform pan (ø 26 cm) well, line it with the dough and form an approx. 3 cm high rim. Sprinkle the ground almonds on the dough base.
5. Peel, quarter, core and thinly slice the apples (don`t be afraid of drying out, so cut thinly!). Always distribute the apple wedges in a circle, slightly overlapping, and dust with cinnamon.
6. Cover the springform pan with aluminum foil - this protects the apples from drying out and keeps them juicy. The apples stew under the aluminum foil in their own juice. If you like, the foil can be removed 5-10 minutes before the end of the baking time, depending on how biscuitous the base should be. Bake the apple pie for 40-45 minutes.
7. Heat the apricot jam in a small saucepan and apricot the hot cake. Let cool before serving, then serve with sweet almond cream.