vegan apple tea cake

Apple & Cashew Cake with Amaretto Syrup

Apple & Cashew Cake with Amaretto Syrup
Prep time
Cook time
Total time
Recipe type: Desserts, Cakes
  • 180 grams of margarine
  • ⅔ cup caster sugar
  • 1 teaspoon vanilla essence
  • 140 grams apple puree
  • 1 cup cashew meal
  • 1 cup self raising four, sifted
  • ⅓ cup soy milk
  • 1 small red apple, washed, cored & sliced very thinly
  • 3 tablespoons brown sugar
  • 1-2 tablespoon amaretto liqueur (can substitute with apple juice)
  1. Preheat oven to 170oC. Spray a round 22cm cake pan with oil (or wipe down with margarine.) Line the base & sides with baking paper
  2. In a large bowl using electric beaters combine the margarine, sugar and vanilla essence until pale & creamy. Add apple puree and beat to combine
  3. Using a wooden spoon stir in cashew meal. Add half the flour and milk and stir to combine. Repeat with remaining flour and milk
  4. Arrange apple slivers over the base of the cake pan, overlapping slightly
  5. Spoon mixture into the cake pan & using a spatula gently smooth out the surface
  6. Bake for 35 minutes or until a skewer comes out clean (The cake will be soft to touch. This does not mean it is not cooked)
  7. Leave in the pan for 10 minutes before turning onto a serving plate
  8. To make syrup, place brown sugar & liqueur into a small pan & heat, stirring to liquefy
  9. Once cake has been inverted onto a serving plate pour over syrup & spread gently
I made my cashew meal with approx. 2 cups of raw cashews through the food processor, stopping often to move the meal around to avoid it becoming butter. You need a fine flour/meal.
I say approx. 2 cups because I was throwing handfuls in & doing it in batches


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