• 4 medium apples
  • zest and juice of 1 large lemon
  • spices: 2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves
  • 100g almond meal
  • 100g cassava flour (available from good health food stores)
  • 50g sesame flour (available from good health food stores)
  • 59-100g coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/2 tsp sea salt
  • 250g coconut cream (scooped from the top of the tin before shaking)
  • 2 eggs
  • 125g soft butter
  1. Preheat the oven to 175C and grease and line a shallow baking tray.
  2. Core and cut the apples into chunky slices. (Peel first if you like.) Squeeze lemon juice over them, add 1/2 tsp of cinnamon, mix well and set aside.
  3. Mix dry ingredients (almond meal, cassava flour, sesame flour, baking powder, bicarb soda,  salt, spices (but save 1/4 tsp of cinnamon for the top), well in large bowl or 5 secs/speed 5 in TM bowl and set aside.
  4. Beat eggs, butter and coconut sugar in bowl or TM bowl until smooth and creamy. TM: 2 mins/speed 4.
  5. Add lemon zest and coconut cream and mix lightly. TM: 10 secs/speed 2, scrape down sides of bowl and repeat.
  6. Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix). TM: 10 secs/speed 3. 
  7. Pour the batter into the prepared tray, and smooth the top.
  8. Arrange the apple slices on top, gently press them into the batter and dust with the reserved 1/4 tsp of ground cinnamon.
  9. Bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
  10. When the cake is done, remove it from the oven and place on a wire rack to cool.
  11. Once cold, store in an airtight container for up to 4 days.