Nut-Apple Cake Karazartas

Ingredients for 1 servings:

• 1 port. Dough, shortcrust pastry, e.g. Recipe III *
• 100 g walnuts, ground
• 50 g hazelnuts, ground
• 10 almonds, ground, bitter
• 550 g apples
• 1 lemon(s), zest + juice
• 2 cl raspberry liqueur
• 50 g butter
• 80 g honey
• 1 egg yolk
• 1 bag almond(s), sliced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gluten-free

Finely grate the apples around the cracklings (if the apples are very juicy, discard the juice, otherwise you’ll have problems later, or you’ll have to add ground grain to thicken it; I used 100g ground brown rice). Add the walnuts, hazelnuts, bitter almonds, lemon zest, lemon juice, and raspberry brandy. Melt the butter, then stir it into the nut filling with the honey and egg yolk to form a firm but spreadable mixture. Preheat the oven to 180°C. Line a 26cm ring tin with baking paper. Spread the shortcrust pastry thinly, forming a rim. Spread the filling over the pastry base and scatter the flaked almonds on top. Bake the cake at 180°C for about 60 minutes, or at 150°C fan-assisted oven for about 60 minutes. Variation: If you don’t have any walnuts, you can replace them with hazelnuts and lightly toast the ground nuts in a pan.