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I think that when autumn arrives, we need food for the soul! I love hot dishes at this time of year, and scrumptious fruit cake with hot chocolate on Sunday afternoons. In the autumn I like to put apples together with nuts and spices such as cinnamon and cardamom. For this autumnal apple cake with a walnut, date and maple syrup base, the apples are sliced but then rolled up decoratively.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Grease or line with baking paper a cake tin (measuring around 20cm in diameter), then you will need
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.
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