Apple cake with walnut base

Total time: 1hr 50m
Preparation Time: 50m

For 8 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 336 Kcal, 236g Carbohydrates, 24g Fat


  • Base
  • 100 g walnut kernels
  • 120 g ground almonds
  • 60 g margarine
  • 6 Medjool dates (or 8 "normal" dates), stoned
  • 1 pinch sea salt
  • Filling
  • 0.5 tsp vanilla paste
  • 150 ml almond drink
  • 1 tsp cinnamon
  • 0.5 tsp ground cardamom
  • 1 pinch sea salt
  • 0.5 tsp agar-agar (morga)
  • 2 tbsp light Maizena Express cornflour
  • 3 apple (large), halved and sliced
  • 4 tbsp maple syrup
  • a little lemon juice
  • icing sugar
  • Utensils
  • Grease or line with baking paper a cake tin (measuring around 20cm in diameter), then you will need

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  • Base

    Place all ingredients into a mixer/blender and purée until smooth and sticky. Use fingers to press the mixture into the tin, creating a raised edge all around. Immediately place the tin into the freezer.
  • Filling

    Bring the almond milk, vanilla, cinnamon, cardamom and salt to the boil. Add the Maizena express and agar agar, whisk and return to the boil. Simmer for around 2 minutes whilst stirring constantly, then stir in the maple syrup and allow to cool slightly. Pour the mixture onto the base and allow to cool in the fridge. Cook the apple slices in water with a little lemon juice for 5-10 minutes until soft, then roll the slices up and place them onto the cake. Dust the cake with icing sugar before serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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