Flourless Apple, Almond and Ginger Cake
Sue Sanders found this recipe while working with a lady who is gluten intolerant. “At that time there weren’t many recipes for her dietary needs and I wanted to make a special cake for her birthday. It’s quite large, always popular and well suited for dessert. It’s also great for Passover—a bonus! The cake works well if made one day ahead and refrigerated overnight.”
- 3 Granny Smith apples
- 1 ounce (2 tablespoons) unsalted butter
- ¼ cup sugar
- 2 whole cloves
- ½ cup raisins
- 2⅓ cups ground almonds (almond meal)
- 1½ cups whole almonds
- 2½ teaspoons ground ginger
- 2 teaspoons baking powder
- 4 large eggs
- 1 cup raw or demerara sugar
- ½ cup plus 1 tablespoon pure maple syrup
- 2 royal gala or golden delicious apples
- ⅓ cup whole almonds, coarsely chopped
- 1¾ ounces (3½ tablespoons) butter, melted
- ¼ cup raw or demerara sugar
- Preheat the oven to 350 degrees. Grease and line a 10½-inch springform cake pan. Peel and core the apples, then cut into wedges.
- Over medium heat, melt the butter in a frying pan large enough to fit the apples in one layer. Add the apple wedges, sugar and cloves and toss to combine. Cook, stirring occasionally, until the apples are well coated, soft and starting to color, about 5 to 10 minutes. There should be no liquid left in the pan. Remove the cloves, add the raisins and cook for another minute or so to soften. Remove from the heat and cool.
- Process the ground almonds (meal), whole almonds, ginger and baking powder in a food processor until coarsely chopped. Set aside.
- In an electric mixer, whisk the eggs, raw sugar and maple syrup until pale and fluffy (about 5 minutes). Fold in the nut mixture and cooked apples. Pour into the prepared pan.
- To make the topping, core and thinly slice the apples and arrange over the cake batter, overlapping slightly. Scatter the almonds on top, pour the melted butter over and then sprinkle on the sugar.
- Bake the cake for about 1 to 1¼ hours until golden and cooked through and a skewer or toothpick inserted in the middle comes out clean. If the cake is browning too quickly, cover with some foil (maybe after about an hour). Cool completely in the pan, refrigerate overnight and serve at room temperature with plain yogurt or vanilla ice cream.
- Reprinted with permission from The Feast Goes On by the Monday Morning Cooking Club (HarperCollins, 2014).