A plate serving apple & almond cake

Apple & almond cake

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 35 mins - 40 mins

Easy

Serves 8

This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil – and it’s gorgeous

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal377
  • fat30g
  • saturates4g
  • carbs19g
  • sugars17g
  • fibre1g
  • protein8g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125ml (½ cup) olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g (½ cup) maple syrup or agave syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 130g (½ cup) apple sauce (shop-bought or homemade)
  • 185g (2 cups) ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

For the topping

  • 1 apple, skin-on, cored and diced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • tiny splash olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

Method

  1. Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.

  2. In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.

  3. While it’s cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sllyst's picture
sllyst
23rd Oct, 2017
3.8
I can't have white flour and I love the texture of desserts made with ground almonds so I really enjoyed this. It's best to use a light olive oil or use vegetable or sunflower oil. I needed to cook mine for longer on a lower temperature to stop it burning but I would make it again.
Lilly Billy
16th Sep, 2017
The recipe sounded wonderful - tasty, quick and easy. However, the result was awful - horrible texture with a strong taste of olive and salt. Very disappointing and a waste of time and money.
Tilly'snana
16th Sep, 2017
5.05
I love this cake! So much so ,I've made 5 over the last 4 weeks. The step by step 'mix for 1 minute' etc and using cups rather than weighing out, make it foolproof and brilliantly quick. The end result has a lovely light texture which tastes delicious. I have made it both with and without the apple topping (to which I added a big spoonful of left over Apple sauce), either way is good. It can be served with yoghurt, fresh cream or ice cream. We have also had it just as cake . If you can manage it slightly warm after cooking, it's divine, and believe me, it's very moreish!
elliebn
16th Sep, 2017
0.05
I so wanted this to work for me but sadly no go
jbishopp
11th Sep, 2017
0.05
It was heavy and quite horrible. Made it twice, once in round and once in square. Did cup measurements and then metric - in fact cup was worse even though it was brown and scewer came out clean - I would never make this cake again as it is quite expensive with all ingredients not bein cheap.
elliebn
16th Sep, 2017
0.05
Glad it wasn't just me, I made it using the cups and it was a sloppy wet mess in the middle with an overwhelming taste of olive oil. Returned it to the oven a few times trying to dry it out but it only ended up burning the edges. Very expensive cake and I was looking forward to it as I'm gluten free and my daughter can't have any dairy
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
katedimmer
21st Sep, 2017
3.8
I made this last night for some friends and it was well received. Those who found it tasted strongly of olive oil, I wonder if it was the type. I used an extra mild olive oil with little taste, as my usual extra virgin has a peppery taste that would not suit a cake! Salt-wise, I think it's important to use sea salt. Mine actually worked well and was a moist cake with a mild apple flavour. I was thinking of making it again.