A traditional dessert with a massive hit of lemon to freshen things up. Combining cooking apples and a gluten free, light as air sponge, this is a lovely end to a meal. The apples cook under the sponge, making them lovely and pulpy! Delicious served with a dollop vegan yoghurt or dairy free custard.
1 kg Bramley cooking apples
2 tablespoons agave nectar
Rind of half a lemon
Sponge
75 g polenta
75 g ground almonds
60 g melted and cooled vegan margarine
1 egg
2 tblspoons almond or coconut milk
Grated rind and juice of 1/2 lemon
40 g agave nectar
Handful flaked almonds
1. Preheat the oven to 200°c.
2. Peel and chop the apples and put in a pan with a splash of water, the lemon rind and agave until barely cooked. (The rest of the cooking will happen in the oven under the sponge).
3. Meanwhile mix together all the sponge topping ingredients except the flaked almonds.
4. When the apples are ready, turn into an oven dish and pour over the sponge topping. Sprinkle over the flaked almonds and bake for 15 – 20 minutes until golden and set.