Apple & Cashew Cake with Amaretto Syrup
Prep time
Cook time
Total time
Author: Nikki
Recipe type: Desserts, Cakes
Ingredients
- 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
Syrup:
- 3 tablespoons brown sugar
- 1-2 tablespoon amaretto liqueur (can substitute with apple juice)
Instructions
- Preheat oven to 170oC. Spray a round 22cm cake pan with oil (or wipe down with margarine.) Line the base & sides with baking paper
- In a large bowl using electric beaters combine the margarine, sugar and vanilla essence until pale & creamy. Add apple puree and beat to combine
- Using a wooden spoon stir in cashew meal. Add half the flour and milk and stir to combine. Repeat with remaining flour and milk
- Arrange apple slivers over the base of the cake pan, overlapping slightly
- Spoon mixture into the cake pan & using a spatula gently smooth out the surface
- 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)
- Leave in the pan for 10 minutes before turning onto a serving plate
- To make syrup, place brown sugar & liqueur into a small pan & heat, stirring to liquefy
- Once cake has been inverted onto a serving plate pour over syrup & spread gently
Notes
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
I say approx. 2 cups because I was throwing handfuls in & doing it in batches
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