Everyone loves Apple cake or Apple pie. And Walnuts and Apples go together wonderfully. This is a gluten free and egg free Walnut-Apple Cake.
For the base:
- 125g sugar
- 125g butter
- 1 egg (can be substituted with 1 tbsp soy flour and 2tbsp water)
- 1 pack vanilla sugar
- 250g Schär flour mix for baking
- 1,5 tsp baking soda
- 100g chopped walnuts
- 2 tbsp milk (unimportant if dairy or vegetable based)
For the topping:
- 4 big sour apples (Boskop)
- 100g butter
- 150g sugar
- 4 tbsp plant based cream
- 100g shaved tigernuts
- 100g buckwheat flour
- 150g walnuts
Mix the sugar, vanilla sugar, butter and egg in a big bowl until it’s fluffy. Mix flour and baking soda and sift it into the bowl. Add walnuts. Knead it into a dough with your hands, but not for too long.
Cover the bottom of a 26er spring-form pan with baking parchment and grease up the rim. (Works well with a paper towel). Fill the dough into the pan and press it up half way up along the rim. (If the dough sticks more to your fingers than to the form moisturize your hands with water.)
Peel the apples and cut them into slices, then fan them out on the dough.
Preheat the oven at 165°C.
Heat the butter in a small pot, then add the sugar, tigernuts and cream. Stir until it’s mixed, then add the flour. Mix until it’s even, then spread it over the cake with a table spoon.
Break the walnuts lightly with a table spoon, then scatter them over the cake.
Bake for 45min in the middle. After 45 poke it with a knife. If there is cake batter on the knife when you pull it out, bake it for another 5-10 minutes.