- Time: 30 minutes
- Cooking time: 30 minutes
- Springform: 26 cm
Seraphine & Justina Wilhelm
Preheat oven to 200 degrees. To prepare the filling wash the apples, core them and peel them to taste. Simmer the apple wedges with the sugar and tonka beans for approx. 10 minutes. Take the apples out of the pot and mix the apple sauce with the ground almonds and the carob seed flour. Then cool down a bit.
For the dough: mix together the flour, baking powder, vanilla sugar, coconut palm sugar and add the oatmeal and margarine. Knead everything to a nice dough. Roll out about 2/3 of the dough and place in the greased cake pan. Pull a high edge with the rest. Prick the dough with a fork and then preheat for 10 minutes at 200 degrees top and bottom heat. After that fill in the apple filling and bake at 200 degrees for another 20 minutes.
When desired, dust the cake with powdered sugar and enjoy warm.
Approximately 12 big cake pieces
For the dough:
- 300g spelled flour (also possible with wholemeal flour)
- 1 parcel baking powder
- 1 parcel Rapunzel Bourbon vanilla sugar with Rapadura
- 50 g Rapunzel coconut palm sugar
- 150 g Plant margarine
- 50 ml vegetable milk (for example oat milk)