Apple cake with walnut base

desserts Autumn
Total: 1 hr 50 min. | Active: 50 min.
vegan, gluten-free

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.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

Base
100 g walnut kernels
120 g ground almonds
60 g margarine
6  Medjool dates (or 8 "normal" dates), stoned
1 pinch sea salt
Filling
150 ml almond drink
½ tsp vanilla paste
1 tsp cinnamon
½ tsp ground cardamom
1 pinch sea salt
2 tbsp light Maizena Express cornflour
½ tsp agar-agar (morga)
4 tbsp maple syrup
3  apple (large), halved and sliced
a little  lemon juice
  icing sugar

How it's done

Base

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.

Filling

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.

Show complete recipe