APPLE ALMOND AND RASPBERRY CAKE

Gluten free and can be made dairy free

 

INGREDIENTS:

Prep time: 10 minutes

Cook time: 50 minutes to 1 hour

  • 1½ Cups almond meal
  • 1 Cup gluten free self-raising flour, sifted
  • 150g butter at room temperature (or dairy substitute)
  • 2 eggs
  • ½ Cup apple puree
  • 1 apple peeled and chopped into 2cm² (I use a green apple)
  • 1 Cup frozen raspberries
  • 1 Cup almond or coconut milk
  • ¹⁄³ Cup coconut sugar
  • 1 tsp. vanilla extract or vanilla bean pod
  • ¾ Cup sliced almonds
  • 1½ Tbsp. Pure maple syrup

 

METHOD:

  • Preheat oven to 170ºC. Grease and line a 22cm springform pan.
  • Beat butter, vanilla and coconut sugar with electric beaters until pale and fluffy.
  • Add eggs, 1 at a time beating in between each egg, until well combined with the butter mixture.
  • Pour in half the flour and half apple puree. Mix with a wooden spoon. Then add in the other half of the flour and apple puree.
  • Now add half the milk and half the almond meal and mix to combine well. Then add the other half of the milk and almond meal.
  • Gently stir in half of the chopped apple and raspberries.
  • Pour the mixture into the prepared cake tin.
  • Evenly sprinkle the rest of the apple and raspberries on the top of the cake mixture and lightly press them in with your fingers.
  • Sprinkle the almonds evenly over the top.
  • Mix the maple syrup with about ½ teaspoon of water. Brush this mixture over the top of the almonds.
  • Bake in the oven for 45 minutes to an hour, depending on your oven. I know if it is cooked, lightly touch the top of the cake. If it bounces back its cooked. If it wobbles, it needs a little more time.
  • Once cooked, allow it to cool in the tin for 10 minutes. Remove it from the cake tin and allow it to cool on a wire cooling rack.
  • Serve with dollop cream or yoghurt.

 

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