Hello little Sailors! It is getting colder and darker outside. The leaves turn into bright colours of yellow, red or brown. The pumpkin season started and the first Halloween pumpkins find themselves in front of people’s homes. After my long absence on my blog it is time for a fallish cake recipe!
This is my creation of a delicious almond-apple-crumble-cake.
Do you need U.S. conversions? Find a calculator on this website.
For the short pastry cake base:
- 200 g whole wheat flour
- 100 g raw cane sugar
- 100 g cold vegan butter (e.g. ALSAN-bio)
- 10 g ground almonds
- a pinch of salt
For the sponge mixture:
- 120 g plant based margarine (melted)
- 200 g soy milk (unsweetened)
- 1 package of vanilla pudding powder (or custard powder)
- 150 g sugar
- 1 package of vanilla sugar (approx. 8 g)
- 260 g wheat flour
- 1 package of baking powder (approx. 16 g)
- A dash of Amaretto
- 3 tablespoons of ground almonds
- 2 pinches bourbon vanilla
For the topping:
- Around 500g slightly sour apples (e.g. Elstar)
- 4 tablespoons of lemon juice
- 1 package of vanilla sugar
- A dash of Amaretto
- 1 1/2 tablespoons of cinnamon
For the Streusel:
- 100 g wheat flour
- 50 g vegan butter ( melted)
- 1 pinch of salt
- 50 g raw cane sugar
For caramelised almonds:
- Flaked almonds
- Raw cane sugar
Mix together flour, raw cane sugar, cold butter pieces, grounded almonds and salt for the short pastry cake base . Following this, form dough into a ball. Cover and put into fridge until further processing.
Peel, quarter and deseed the apples. Then cut them into thin slices (around 3 mm) and mix them wit the lemon juice. Gently mix the apples with the remaining ingredients for the topping. Cover and put them aside.
Preheat oven on 180°C (356 °F) bottom and lower heat.
Melt margarine for preparing the sponge mixture. Stir the soy milk with the vanilla pudding powder with a whisk in a mixing bowl until everything is smooth. Gently add the melted margarine while stirring until smooth liquid accrues.
In an additional bowl mix flour, sugar, vanilla sugar, baking powder, ground almonds and vanilla. Then add the mixed dry ingredients to the liquid. Mix everything quickly with a whisk first. Add a dash of amaretto. Stir the dough with a silicone scraper until smooth and firm. Don’t stir longer than needed!
Line the bottom of your cake springform pan (24 cm diameter) with baking paper. Grease the edges with some vegan butter or margarine. Add short pastry cake base and spread evenly into the springform. Press it flat with your hands. Afterwards add the sponge mixture evenly. Top the sponge mixture with apple slices circularly (max. 2 layers of apple slices).
Mix all the ingredients for the Streusel with a fork until coarse crumbles emerge. Top cake with them, spreading evenly.
Bake in the middle of the oven for approx. 40 – 45 minutes minimum. Let cake settle a bit before taking it out of the springform pan.
Caramelise flaked almonds with the raw cane sugar in a pan. Cook and stir the mixture until sugar turns into liquid and evaporates. It’ll leave a syrup-like coating on the almonds. Top cake with it – Done!
Let me know if you liked this recipe!