Italian apple pie

Ingredients for 1 servings:

• 120 g margarine, soft
• 80 g cane sugar
• 250 g spelt flour type 630 or other type (e.g. wheat flour)
• 1 pinch of sea salt
• 2 tsp baking powder
• 60 ml milk, vegan (rice milk or almond milk)
• 3 tbsp margarine or oil for the springform pan
• 4 tbsp almonds, ground
• 3 m.-sized apples
• 3 pinches of cinnamon powder
• 4 tbsp apricot jam

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Torta di mele – juicy and delicious, vegan, without soy

For me, this cake is a benchmark when it comes to vegan food. So far, none of my test eaters have been able to believe that the cake is actually vegan. The vegan ingredient list can be adapted if necessary. The recipes for rice milk and almond milk will be added later. Preheat the oven to 200°C (top/bottom heat). Beat the margarine and sugar until fluffy. Mix the flour with salt and baking powder and stir into the margarine-sugar mixture. Add the rice milk and knead everything into a smooth dough. Grease a springform pan (ø 26 cm) well and line it with the dough, forming a rim about 3 cm high. Sprinkle the pastry base with the ground almonds. Peel, quarter, core, and thinly slice the apples (don’t worry about them drying out, so slice them thinly!). Arrange the apple slices in a circle on the pastry base, slightly overlapping, and dust with cinnamon. Cover the springform pan with aluminum foil to protect the apples from drying out and keep them moist. The foil will allow the apples to “stew” in their own juices. If desired, remove the foil 5-10 minutes before the end of the baking time, depending on how “cookie-like” you want the crust to be. Bake the apple pie for 40-45 minutes. Heat the apricot jam in a small saucepan and sprinkle the apricots on the still-hot pie. Let cool before serving, then serve with sweet almond cream.