Ok so it depends if you like your cakes to look good as to whether you’ll like this one, as it doesn’t hold together too well once you cut into it. Personally, I’m not too fussed about how it looks, as long as it tastes good – and it does taste good! Here’s a little nutritional nugget for you to boot – red skinned apples are rich in the anti-oxidant, quercetin, which acts as a powerful anti-inflammatory in the body (great for anybody with digestive disorders, joint problems and such like).
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| Prep Time | 15 minutes |
| Cook Time | 70 minutes |
| Servings |
-10
|
Ingredients
- 2 eggs
- 2 tbsp rapeseed oil
- 100 g runny honey
- 6 large juicy, red skinned apples, cored and cut into 1cm cubes
- 200 g ground almonds
- 100 g flaked almonds
- piece a thumb sizedof fresh ginger peeled and finely grated
- 1 tsp ground ginger
- 1 tsp mixed spice
- seeds from 1/2 vanilla pod
- 70 g pecans
Ingredients
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Rate this recipe!
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Instructions
- Preheat your oven to 180oC and line the bottom of an 18cm round loose-bottomed cake tin with parchment paper.
- Whisk together the eggs, oil and honey for a few minutes to create a smooth, light texture.
- Add the apples, ground and flaked almonds, fresh and ground ginger, mixed spice and vanilla pod seeds.
- Transfer the mixture to the cake tin, cover the top with pecans and bake for about 1 hour and 10 minutes, until a skewer comes out clean.
- Remove from the oven and leave to cool for 30 minutes, then place the tin in the fridge to cool completely for at least 2 hours (this is to help it set and, hopefully be less crumbly).
- Serve or keep in an airtight container for up to 5 days.
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