Apple and almond cake

Ingredients for 1 servings:

• 100 g almond(s), peeled, ground
• 200 g flour, whole grain (spelt and/or wheat)
• 120 g cane sugar (raw cane sugar) or 100 g cane sugar or another sweetener
• 1 tsp vanilla powder or vanilla sugar
• 1 packet of cream of tartar or baking powder
• 200 ml milk (oat drink or soy drink) or water, possibly more
• 500 g apples
• 1 tsp cane sugar (raw cane sugar) or similar
• ½ tsp cinnamon powder
• 4 tbsp almond flakes
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan, whole grain, moist, fluffy and sooo delicious

Mix the dry ingredients well, then stir in the liquid thoroughly. Since whole-wheat flour needs more liquid, add a little oat milk if necessary. The batter should fall off the spoon in a tough, tear-like motion. Pour the batter into a greased springform pan. Peel, halve or quarter the apples, and core them. Cut several slits lengthwise along the rounded side and place them, round side up, on the batter. Sprinkle with cinnamon and sugar and scatter the almond flakes on top. Place the pan in the center of an oven preheated to 200°C (top/bottom heat). Bake for approximately 40-50 minutes, until the apples are soft. The cake tastes great warm and was still delicious two days later.