Almond-banana-apple cake

Ingredients for 1 servings:

• 500 g almond pulp (pomace)
• 50 g vegetable margarine, vegan
• 1 banana(s), ripe
• 3 tbsp agave syrup
• ¼ tsp cinnamon powder
• 5 apples, e.g. Boskoop
• 5 tbsp, heaped apple jelly or similar or powdered sugar
• Fat for the mold

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, vegan, gluten-free, leftovers

Place the almond pulp, banana, margarine, agave syrup, and cinnamon in a bowl and knead everything thoroughly with a hand mixer. Pour the batter into a greased 26cm springform pan and press down firmly. Peel, halve, and core the apples. Then slice them. Arrange the apple slices in a fan shape on the pastry base. Bake the cake in a preheated oven at 180°C (top/bottom heat) for 20 minutes on the middle rack. Then let the cake rest in the pan for 10 minutes, while brushing the apples with apple jelly. This will make the cake even more aromatic. You can also use powdered sugar instead of apple jelly. Carefully remove the cake from the pan and enjoy warm or cold.