This pretty cake uses a decent quantity of cooking apples, so is very moist and keeps well for quite a few days, improving after the first day, so it’s a handy one to make ahead of time if that’s your style! It’s lovely with a cup of tea or served warm as a dessert.
275 g Apple purée made with 3 medium cooking apples, peeled cored chopped and cooked in a tiny bit of water until pulpy.
100 g rape seed oil
100 g date syrup
50 g agave syrup
1/2 tsp vanilla
150 g self raising gluten free flour
75 g ground almonds
1 large egg beaten
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp mixed spice
1/2 tsp salt
1/2 tsp baking powder
1 tsp bicarbonate of soda
100 g sultanas
Flaked almonds to top
1. In a large bowl, whisk together the egg, oil, vanilla, date syrup and agave, then add the Apple purée.
2. Stir in the flour, baking powder, bicarb and salt along with the spices and fold in the sultanas.
3.Turn into a lined cake tin and sprinkle flaked almonds on top.
4. Bake for 30 – 40 mins at 180°c until risen and springy. Test with a skewer inserted in the centre – if it comes out clean it’s ready! Leave for 10 minutes in the tin, then lift out and cool on a rack.
