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Santana Apple Cake

Santana Apple Cake

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  • For the filling
  • 2 apples suitable for baking, cored, peeled, and quartered
  • For the cake
  • 180 g 1 1/2 cups flour
  • 3 tablespoons chickpea flour
  • 1 1/2 teaspoons baking powder
  • 150 g 3/4 cup white sugar
  • 30 g 2 tablespoons, packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground tonka bean
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 180 ml 3/4 cup soy milk
  • 90 ml 1/3 cup plus 2 teaspoons rapeseed or other vegetable oil
  • For the streusel topping
  • 150 g 1 1/4 cups flour
  • 75 g 5 3/4 tablespoons white sugar
  • 55 g 1/4 cup refined coconut oil, at room temperature
  • 2 tablespoons rapeseed or other vegetable oil

Anleitungen
 

  • To make the filling, make fan shaped incisions into the apple quarters: With a small sharp knife make thin, deep lines on the back of each quarter. Set aside.
  • Preheat the oven to 200°C and grease a 26 cm springform pan.
  • For the cake combine flours, baking powder, sugars, and spices in a bowl and mix.
  • Add liquid ingredients and stir until no lumps are left in the batter.
  • Pour into the pan.
  • Prepare the streusel topping by combining all ingredients.
  • Knead with your hands until you can form large crumbs.
  • Place the apple quarters on the batter (incisions up) and place the streusel on top.
  • Bake for 40 to 45 minutes or until the cake is golden brown.
  • Let rest for five minutes, then remove from pan and let cool completely.