2 large Bramley (cooking) apples Around 500g in total - unpeeled, cored and diced
1 tsp lemon juice
3 organic or free range medium eggs
150g Total Sweet Xylitol
250g ground almonds
2 tsp ground cinnamon
½ tsp gluten free baking powder
40g flaked almonds for sprinkling on top
This cake may be free of gluten, dairy or added sugar, but it's certainly not free on taste. One to enjoy again and again.
- Preheat the oven to 180C/350F/Gas 4. Line a cake tin (20cm/8 inch) with baking paper and grease the sides with a little oil or butter.
- Place the apple and lemon juice in a saucepan and simmer, covered, until the fruit softens but still retains some chunks. Place in a mixing bowl and stir in the ground almonds, cinnamon and baking powder. Set to one side.
- Beat the eggs and Total Sweet in a clean mixing bowl until they become pale and creamy and start to thicken slightly – the whisk should leave a trail when lifted out of the mixture.
- Gradually fold the apple and almond mixture into the beaten egg, using a metal tablespoon, taking care not to knock all of the air out of the egg – this is easiest done by drawing a figure of eight shape with the spoon as you fold.
- Quickly pour the cake mix into the prepared tin, sprinkle with the remaining flaked almonds on top and bake for around 45-55 minutes – cover the top with kitchen foil towards the end of cooking to prevent the almonds from scorching if necessary. The cake is so soft and squidgy that a skewer inserted may not come out completely clean, but when it is done the top should be golden and fairly firm to the touch
- Serve warm with custard, made with Total Sweet instead of sugar, for pudding or allow to cool and have a slice for tea. Store in an airtight container or freeze.