John Myers
Ingredients for 1 servings:
- 150 g almonds, ground
- 5 tbsp almond milk (almond drink), unsweetened
- 50 g raisins
- 10 grapes
- 5 apricots
- 1 dashes lemon juice
- 2 small apples
- 1 slice(s) lemon(s)
- 1 tbsp almond flakes
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
vegan, alkaline, gluten-free, no baking
For the pastry, blend the raisins, grapes, and almond milk in a blender until smooth. Combine the mixture with the ground almonds in a saucepan. The pastry will be slightly sticky; add more ground almonds if needed. Using a cake ring (approx. 20 cm in diameter), spread the mixture onto a cake plate. For the topping, blend the apricots and lemon juice in a blender until puree. Peel and core the apples. Thinly slice the apples. Rub each slice with a slice of lemon to prevent the apples from browning. Spread the apricot puree over the base and then layer the apple slices. Finally, decorate the cake with flaked almonds. Tip: If you like, you can also let the pastry dry in the oven in a springform pan (20 cm) at 200°C (top/bottom heat) for about 20 minutes. This will give it a more biscuit-like texture. Make sure the dough doesn’t become too crumbly.
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