Ingredients
- 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
Method:
- Preheat the oven to 175C and grease and line a shallow baking tray.
- 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.
- 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.
- Beat eggs, butter and coconut sugar in bowl or TM bowl until smooth and creamy. TM: 2 mins/speed 4.
- Add lemon zest and coconut cream and mix lightly. TM: 10 secs/speed 2, scrape down sides of bowl and repeat.
- Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix). TM: 10 secs/speed 3.
- Pour the batter into the prepared tray, and smooth the top.
- Arrange the apple slices on top, gently press them into the batter and dust with the reserved 1/4 tsp of ground cinnamon.
- Bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
- When the cake is done, remove it from the oven and place on a wire rack to cool.
- Once cold, store in an airtight container for up to 4 days.