Recipes · Sweet snacks


This recipe is a bit of a variation on a Finnish apple tart that I came across recently. I just love how appetising and appealing it looks and how a thin slice offers this exquisite experience of tart at its best.

 I have “nutritionised” this recipe for my own benefit, using spelt flour, adding ginger and replacing dairy ingredients. It came out absolutely beautifully. Fluffy and light and sweet and tart. Hope you enjoy it as much as I did!

Makes 1 medium sized tart


1 cup whole spelt flour
1/2 cup raw cane sugar
2 eggs
1 tsp baking powder
1 tsp powdered ginger
1/2 tsp cinnamon
1/4 cup cashew nut milk (generous)
1/4 cup coconut oil (melted)
2 apples


1. Preheat the oven to 200 degrees.

2. Grease a medium sized baking tin.

3. In a large bowl, combine all dry ingredients and stir to mix well.

4. In a small bowl, beat the eggs and combine with the cashew nut milk and coconut oil.

5. Add the wet ingredients to the dry ingredients and mix well to combine.

6. Pour the mixture into the greased baking tin.

7. Core and peel the apples and cut them into thin slices.

8. Arrange the apple slices symmetrically on top of the cake mixture.

9. Sprinkle with a little raw cane sugar to finish (optional)

10. Bake in the preheated oven for 25 minutes.

11. Let the tart cool down completely before taking it out of the tin and cutting it.



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