This is also really lovely made with pears or figs when in season, in place of the apples.
Serves 12
1¾ cups ground almonds
½ cup raw caster sugar
½ cup tapioca flour
1 tsp gluten-free baking powder
¼ tsp fine sea salt
2 large free-range eggs
⅓ cup olive oil
¼ cup milk of your choice (I used coconut milk)
1 tsp vanilla extract
3 medium apples, peeled, cored and cut into quarters
flaked almonds
Rosemary syrup
3 tbsp raw caster sugar
juice ½ lemon
2 tbsp fresh rosemary leaves
Preheat oven to 180°C. Grease a 24cm round cake tin (line with baking paper if you like, but not totally necessary).
Combine ground almonds and sugar in a large bowl, whisk to combine. Sieve over tapoica flour, baking powder and salt and whisk again.
In another smaller bowl, combine eggs, olive oil, milk and vanilla and whisk well. Pour into dry ingredients and stir to combine. Pour into cake tin. Thinly slice apple quarters, trying your best to keep each quarter together. Arrange sliced apples on top of the cake batter, gently pressing into the batter to slightly submerge. Sprinkle flaked almonds onto any exposed bits of batter and bake 40–45 minutes or until the apples are tender and a skewer inserted into the cake comes out clean. Remove from the oven and set aside. Combine syrup ingredients with 3 tablespoons of water in a small saucepan, bring to the boil, reduce heat and simmer 2–3 minutes or until slightly thickened. Pour or brush over cake. Serve warm or at room temperature. Best eaten within 2 days of making.
Recipe and Images Emma Galloway
