Sugar-Free Apple-Walnut Cake in Silan and Pure Maple Syrup

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Ingredients:

Apple-walnut mixture:

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

Dough:

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

Preparation:

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.