Ingredients
Equipment
Method
Early Preparation
- Preheat oven to 180 degrees Celsius. (356 F)
- Line the pan with baking paper and grease well (including the baking paper)
Crust
- Mix all the ingredients in a food processor for a few seconds until it forms into a ball.
- Line the dough on the bottom of the greased pan. (Bottom only - no sides)
Vegan Sour Cream Coating
- Mix sour cream, sugar, cinnamon and cardamom in a bowl and set aside.
Apples
- Peel the apples, cut into 8 slices and remove the cores.
- Place the apples in a bowl, pour boiling water until the apples are covered, cover with a lid, and set aside for 15 minutes. It will "wet" the apples and soften them a bit. *
- Strain the apples ** and place them densely over the dough; Don't worry if they overlap.
- Place in the oven and bake for 30-35 minutes until the apples soften slightly (prick with a wooden skewer)
- Remove from the oven (to spread the sour cream coating)
Vegan Sour Cream Coating
- Pour the sour cream mixture over the apples. If necessary, tilt the mold to ensure an even coating (with kitchen gloves, of course - to avoid burns :)
- Return to the oven and bake for another 10-15 minutes until the coating sets and turns golden.
- Remove and cool on a wire rack; To safely remove the cake from the pan, pass a knife or metal spatula around the cake before releasing the spring.
- Serve lukewarm or cold.
Notes
* In this method of soaking the apples in boiling water, you get a cake with "al dente" crunchy apples; if you prefer a cake with soft apples, cook the apples in boiling water until half softened and continue by the recipe.
** Do not spill the soaking water of the apples; You can use it for smoothies etc.; I add them to my water bottle :)
*** Based on a recipe from Ruth Sirkis' book "From the Kitchen with joy."