Ingredients (for a 20 cm diameter cake):
For the dough:
2 medium apples, peeled
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3 tablespoons natural maple syrup
3 tablespoons ground flax seeds
1/3 cup lukewarm water
100 grams (1/2 cup) brown sugar
80 ml (1/3 cup) oil
80 ml (1/3 cup) Alpro sugar-free organic almond drink
1 tablespoon vinegar 5%
1 teaspoon baking soda
180 grams (1 cup + 4 tablespoons) whole spelt flour
1.5 teaspoons baking powder
A pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon ground cardamom (optional)
Handful of walnuts, coarsely chopped (optional)
To serve:
A little powdered sugar
A handful of roasted sliced almonds
Silane
Preparation method:
• Preheat the oven to 175 degrees. Line the bottom of the pan with a circle of baking paper and grease the sides.
• Remove the core from the apples and cut them into small cubes measuring 1 cm by 1 cm. Transfer to a bowl, pour over the maple syrup, mix and set aside.
• Place the ground flax seeds in a large mixing bowl, pour the water over them, stir and leave for a few minutes.
• Add the sugar, oil, and almond milk to the bowl and mix well. Add the vinegar and baking soda and mix again.
• Sift in the remaining dry ingredients and mix until a thick dough is formed.
• Add the maple apples and nuts and mix again until they are incorporated into the dough.
• Transfer the dough to the pan, level it and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out moist without any crumbs. If the cake is browning too quickly on top, cover the pan with foil.
• Prepare the sauce: Place all the ingredients for the recipe in a small saucepan, except the salt, bring to a boil and cook over the lowest heat for about 15 minutes, until you get a thick caramel sauce. Add salt to taste and stir.
• Remove the cake from the oven and cool, first in the pan and then outside on a wire rack.
• Sprinkle with a little powdered sugar and serve with salted caramel toffee sauce on the side.
Additional tips:
• The spelt flour can be replaced with the same amount of regular flour or wholemeal flour.
• The dough comes out thick and that's okay, the apples will draw out liquid when baking.
• Use spices according to personal taste.
• You can use any apple variety you like. It is recommended to use juicy, non-floury varieties, such as Granny Smith, Jonathan, Pink Lady.
• You can replace the nuts with almonds or pecans, or omit them from the recipe.
