Apple and almond cake

Ingredients for 1 servings:

• 140 g wheat flour
• 120 g flour (wholemeal)
• 150 g margarine, vegan
• 75 g sugar
• 1 lemon(s), untreated, peel
• ½ tsp salt
• 800 g apples, sour, Boskoop or Elstar
• 1 tbsp lemon juice
• 100 g margarine, vegan
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pack of pudding powder, vanilla
• 200 g almond flakes
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

vegan version

Make a shortcrust pastry from flour, margarine, sugar, salt, and lemon zest. Chill in the refrigerator for about half an hour. For the filling, peel, core, and dice the apples, and drizzle with lemon juice. Roll out the shortcrust pastry, place it in a 28cm springform pan (grease or line with baking paper beforehand), pull up one edge, and fill with the apples. For the almond crust, warm the margarine with sugar, vanilla sugar, vanilla pudding powder, and water, then mix with the flaked almonds. Pour the mixture over the apples. Bake at 175°C (convection oven) for 50 minutes.