Ok, posting a admittedly not very guilt-free cake recipe shortly after New Year’s eve is probably not very supportive of your resolutions towards healthy food (if you made any), but this one is just too delicious to keep from you. Besides, you don’t have to bake it right now, do you? And there’s loads of fruit in it! And, ok, as in every streusel cake quite a bit of fat, but sometimes you just have to reward yourself for your amazing restraint regarding chocolate. (Self-deception? Me? Never…).
This recipe is calculated for a 23 cm diameter springform tin, and when my father and his girlfriend came over to my place for a ‘post Christmas tea’ the three of us managed to polish off half the cake – it’s seriously this good!
- 200 g margarine
- 350 g plain wheat flour
- 6 small apples (about 750 g)
- 80 g sugar
- 60 ml soy milk
- 50 ml apple sauce
- 50 g raisins
- 2 tablespoons almond flakes
- 1 – 2 teaspoons cinnamon
- 1 teaspoon vanilla essence
- 1 pinch baking powder
- breadcrumbs for the springform tin
First, mix a dough from 120 g margarine, 200 g flour, 20 g sugar, soy milk, baking powder and vanilla essence. Kneed with your hands until you have a nice, firm dough, than wrap in kitchen foil and leave in the fridge for at least one hour.
Meanwhile, mix the streusel dough from 150 g flour, 60 g sugar, 80 g margarine and cinnamon. Don’t worry if the dough seems kind of crumbly – it’s meant to be this way. Wrap with kitchen foil as well and place in the fridge.
Peal and core the apples and cut into quarters. Slice finely and mix with raisins and almond flakes.
Grease a 23 cm diameter springform tin and sprinkle with breadcrumbs to prevent the dough from sticking to the tin. Start preheating the oven to 200° C. Take the first dough from the fridge and roll out using a rolling pin (or clean glass bottle) big enough to cover the bottom and sides of the springform tin. Place the dough inside the tin and fill in the apple raisin almond mixture. Brush with apple sauce and crumble the cinnamon dough on top.
Place in the oven and bake at 200° C for 35 to 40 minutes. Take the cake from the oven and remove the sides from the springform tin. Place cake on a rack to cool. Best served when still slightly warm inside. Enjoy!
Note: Make sure to use a margarine brand with a ‘butter-like’ taste for this cake – it may be more expensive, but it is so worth the taste!