for 12 pieces

Batter

170 g	sugar
60 g	margarine, soft
2 ¾ dl	soya drink
200 g	white flour
70 g	ground almonds
1 tsp	baking powder
1 pinch	salt
50 g	sultanas
1 tsp	lemon juice

Apple layer

2	apples, peeled, diced
1	lemon, the whole juice
30 g	Maizena cornflour
4 ½ dl	apple juice
40 g	sugar
1 parcel	vanilla sugar
1 tsp	cinnamon

Whipped cream topping

300 g	plant-based cream (whippable)
1 parcel	whipped cream stabilizer
1 parcel	vanilla sugar
	cinnamon, to dust

How it's done

Batter

Using the whisk on a mixer, beat the sugar and margarine in a bowl until light and creamy. Mix in the soya milk, combine the flour, almonds, baking powder and salt, add to the bowl, mix to form a smooth batter. Stir in the sultanas and lemon juice. Transfer the batter to the prepared tin.

Bake

Approx. 30 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool completely.

Apple layer

Mix the apples and lemon juice in a bowl. In a pan, mix the cornflour into the apple juice, sugar, vanilla sugar and cinnamon, bring to the boil while stirring, simmer for approx. 3 mins. Add the apples, simmer for approx. 1 min. Spread the apple mixture on top of the cake, leave to cool.

Whipped cream topping

Beat the vegan cream, stabilizer and vanilla sugar until stiff, spread on top of the apple layer, dust with cinnamon.

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