Serve up a better-for-you afternoon tea. We’ve swapped butter for heart-healthy olive oil and ditched the refined sugar.
- 2 Granny Smith apples
60g (1/3 cup) coconut sugar
80ml (1/3 cup) honey, plus 2 tsp, extra
2 tsp vanilla extract
125ml (1/2 cup) light extra virgin olive oil
155g (11/2 cups) almond meal
140g (1 cup) buckwheat flour
2 ½ tsp ground cinnamon
1 tsp gluten-free baking powder
Gluten-free icing sugar, to dust (optional)
Coconut yoghurt, to serve (optional)
5 Method / Steps
Preheat the oven to 180C/160C fan force. Grease the base and side of a 22cm springform cake pan then line the base and side with baking paper.
Coarsely grate 1 apple. Peel the remaining apple. Cut into quarters, remove the core and slice into very thin wedges. Squeeze lemon over apple slices to prevent them from browning.
Use a stand mixer with a whisk attachment to whisk the coconut sugar, eggs, honey and vanilla for 5 minutes or until thick and doubled in size. Beat in the oil in a slow steady stream until well combined.
Add the grated apple, almond meal, flour, cinnamon and baking powder. Stir to combine. Spoon the cake mixture into the prepared pan. Arrange the apple slices around the edge, overlapping the slices slightly. Drizzle over the extra honey.
Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely. Lightly dust with icing sugar and dollop with coconut yoghurt just before serving, if using.
source – cooking365.co.za