Experience the perfect combination of apples with cashew nuts. The homely aroma of the cake is enhanced by spelt flour.
Ingredients
Cashew Nut Puree:
- Salt – 1 pinch
- Water – 250 ml
- Cashew nuts – 150 g
Crust:
- Brown sugar – 200 g
- Butter – 170 g
- Butter – 20 g
- Baking powder – 15 g
- Salt – 1 pinch
- Vanilla – 3 g
- Soy milk – 150 ml
- Spelt flour – 250 g
- Wheat flour – 70 g
- Cashew nuts – 70 g
- Apple puree – 125 g
- Green apple – 500 g
- Apple jelly – 50 g
Preparation
Step 1: Prepare the Cashew Nut Puree Toast the cashew nuts in a dry pan. Then soak them in a glass of water and set aside for half an hour. Add a pinch of salt and blend everything in a blender or food processor. Transfer the finished puree to a jar.
Step 2: Knead the Crust Peel and quarter the apples, removing the seeds. Finely grind the cashew nuts and mix with spelt flour and baking powder.
Cream together butter, brown sugar, 50 g of cashew nut puree, salt, and vanilla bean pulp until the sugar dissolves. Add wheat flour and apple puree, mix well. Add the flour mixture and soy milk – mix briefly.
Step 3: Bake the Crumble Transfer the dough to a greased cake pan and smooth it out. Arrange apple quarters on top. Bake the cake in an oven preheated to 175°C for about 70 minutes until golden brown, optionally covering the top loosely with aluminum foil for the last 15 minutes to prevent excessive browning. Remove the cake from the oven and let it cool.
Remove the cake from the pan. Coarsely chop the remaining cashew nuts. Heat the apple jelly over low heat and stir until smooth. Spread it over the cake and sprinkle with chopped cashew nuts. Let it dry.
