Summary

Ingredients

For the shortcrust pastry:

• 125 g wheat flour or spelled flour type 630
• 125 g whole wheat flour or whole spelled flour
• 2 teaspoons baking soda
• 75 grams sugar
• 125 g veetable mararine, firm
• 1 tablespoon apricot jam
• 2 tablespoon nut milk (nut drink) or almond milk

For the filling:

• 1 kg apples
• 100 g date (s)
• 2 teaspoons cinnamon
• 2 tablespoon lemon juice
• 2 tablespoon maple syrup or honey

For the filling: mixed nuts

• 200 g hazelnuts, round or almonds, round
• 5 drops rum or bitter almond flavor
• 2 tablespoon nut milk (nut drink) or almond milk
• 1 tablespoon lemon juice
• 1 tablespoon apricot jam
• 50 grams sugar
• 125 g veetable mararine, soft
• Icing sugar for sprinkling

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Instructions

1. Mix both types of flour with baking powder and sugar, add firm margarine in small pieces and knead with apricot jam and nut or almond milk to make a shortcrust pastry. Shape the dough into a ball and chill.
2. Grate the apples, cut the dates very small. Mix both with lemon juice, cinnamon and honey or maple syrup, then set aside.
3. Preheat the oven to 200 ° C top / bottom heat. Line a size 26 springform pan with baking paper. Roll out the cooled dough, pour it into the mold and press up one edge. Pre-bake the base for 15 minutes. This is important.
4. In the meantime, for the nut mixture, stir the soft margarine and sugar until frothy. Stir in the ground hazelnuts or almonds, lemon juice, apricot jam and flavor. When I use nuts, I use rum aroma, with almonds I use a few drops of bitter almond aroma, but that is a matter of taste. The mass is slightly crumbly.
5. Take the pre-baked base out of the oven.
6. Pour the apple mixture on top, distribute it well and press down a little. Use a spoon to place the nut mass on the apples in several portions and carefully distribute and smooth out.
7. Bake the cake on the lower rack at 200 ° C top / bottom heat for 30 minutes, then another 15 to 20 minutes at 160 ° C to 170 ° C. Maybe cover the cake at the end. But it is not necessary with my oven.
8. Remove the edge of the form, then let the cake rest for at least 1 hour, only remove it from the form after it has cooled down and sprinkle with powdered sugar. The cake is very juicy.