Apple cake with cashew cream

Have you already tried the combination of fresh apples with our cashew cream? Make this simple mug-measured cake, in which we have used no white flour and no refined sugar, and replaced cow’s butter with our ghee .

Every lover of fresh, nutty flavours will enjoy it.

Method:

• Whisk 2 eggs with 1/2 mug of honey and 1/2 mug of melted ghee butter.
• Add 1/2 mug of cashew cream, a pinch of salt and 1 mug of sparkling water, and whisk again.
• Mix together 1 mug of almond flour, 1/2 mug of buckwheat flour and 1 tbsp of tapioca flour.
• Add 1 tsp of phosphate-free baking powder and 1/4 tsp of cinnamon to the dry mixture, then tip it into the wet mixture.
• Peel 2 apples and grate them coarsely.
• Grease a tin of about 28 × 20 cm with ghee butter and pour in the batter.
• Bake the cake at 180 °C for about 35 minutes – keep an eye on it while it bakes, as every oven is different.
• Once cooled, slice it and serve it drizzled with a generous helping of delicious cashew cream, which brings out the flavour of the apples and cinnamon.