John Myers
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Apple-almond-cake
The perfect apple-almond-cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 2 Servings Egg substitute
- 100 g Raw cane sugar
- 90 ml Oil
- 100 g Gf flour
- 100 g Ground almonds
- 1 tsp Baking powder
- 100 ml Milk
- 2 piece Apples – peeled and cut into wedges
- 2 piece Cinnamon
For the pudding:
- 1 packet Custard powder
- 500 ml Milk
- 500 ml Lemon zest
Also:
- Almond flakes
- Butter for the mold
The dough:
- Mix the egg substitute with the sugar until the sugar has dissolved. Carefully add and mix in the oil, then whip vigorously for 1 minute.
- Mix the almonds, flour and baking powder and sieve, then gradually stir in.
- Finally, gradually mix in the milk.
- Line a springform pan with baking paper and rub the edge with butter. Spread the dough evenly.
- Mix the apple wedges with about 1 teaspoon of cinnamon and spread on the dough. Put the whole thing aside for a moment.
Pudding:
- Prepare the pudding with milk and lemon zest according to the instructions on the packet and spread over the apples.
- Spread the almond flakes over the pudding and bake at 190 ° O / U heat for about 50-55 minutes.
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