Autumn cake with apples and chestnut puree

ingredients

Cesto

200 g margarine 2 tbsp powdered sugar 1 packet cinnamon sugar 1 teaspoon baking powder 300 g wholemeal spelt flour

Chestnut filling

250 g chestnut puree 1 tbsp rum 5 tbsp vegetable milk 1 tbsp granulated sugar 1/2 pk lemon (juice)

Apple filling

500 g apples 1/2 pk lemon (juice) 1/2 cup walnuts 3 tsp ground cinnamon

Still need

5 tbsp plum jam

step

This recipe is perfect for the first days of autumn, when it reminds you of the time to come. We invented the recipe at home, as we are trying vegan variations of the dishes.

1.

In a bowl, mix the margarine with the icing sugar, cinnamon and baking powder. Add the flour in small batches and work into a dough by hand that doesn’t stick to the bowl. Place in the refrigerator for 10 minutes.

2.

Preheat the oven to 200 degrees. Prepare a round cake tin and line it with baking paper. Take the dough out of the fridge, place it on the baking paper and use your hands to press it into the tin. Make the edges of the dough higher up. If the dough sticks, soak your hands in warm water.

3.

Prick the dough with a fork and bake for about 8 minutes.

4.

Mix the chestnut puree with the milk, rum, juice of half a lemon and add the granulated sugar if it is not flavoured.

5.

On a coarse grater, grate the apples. Add the juice of half a lemon, cinnamon and walnuts chopped roughly.

6.

Remove the dough from the oven and gently spread the plum jam over it. It is good if the layer is thicker. Spread the chestnut filling on top of the jam and the apple filling on top.

7.

Then return the cake to the oven and bake for another 20 to 25 minutes. If the edges of the pastry are higher than the apple layer, feel free to trim them off.

8.

The cake tastes delicious on its own, but can be drizzled with melted chocolate when serving. Enjoy!