100 g whole blanched almonds
100 g whole unflavored walnuts
1/3 cup Kinneret Farm all natural silan, with no added sugar
2 tsp raisins, preferably small and light-colored
1 level tsp cinnamon
3 firm apples, washed, unpeeled, and thinly sliced
3 XL eggs, separated
1/4 cup Kinneret Farm all-natural silan, with no added sugar
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 tsp cinnamon
1 tsp lemon zest
1/4 cup natural apple juice
1 1/2 cup whole-wheat flour
1 1/2 tsp baking powder
- Put the almonds and walnuts into a plastic bag and lightly use a meat tenderizer to coarsely crush them. Transfer to a bowl and mix with the silan. Lay them in a pan lined with baking paper and bake for 10 minutes on high heat (200°C). Remove it and leave to cool.
- Mix the apple slices with the cinnamon and raisins and spread the mixture evenly across the nuts which are caramelized in the pan.
- Beat the egg whites to a fluffy foam and mix with the remaining ingredients in a separate bowl (except the flour and baking powder, which will be added at the end). Fold the foam mixture into the rest of the ingredients until there is a uniform texture.
- Pour this dough over the apples in the pan and bake for 45 minutes in an oven preheated to 170°C. Remove from the oven and use a sharp knife to loosen the edges of the cake, then leave to cool on a rack.