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  • 3 organic apples, cored and thinly sliced in wedges (12 – 16 slices per apple)
  • 30 grams unsalted grass-fed butter (plus a little extra for the cake pan).
  • 0.5 cup maple syrup + 2 extra dessert spoons for cooking the apples
  • 80 grams raisins
  • 250 grams almond meal
  • 200 grams of almonds
  • 2 teaspoons of ground ginger
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon baking soda (not baking powder if you are staying paleo)
  • 4 eggs
  • Coconut cream to serve


  1. Preheat oven to 160 C.
  2. Line the bottom of a 24 cm springform cake pan with grease proof paper and lightly oil the sides with a little extra butter.
  3. Cook the apples gently in a big frying pan with the butter, 2 dessert spoons of maple syrup and raisins, until the apples are slightly softened and the raisins are plump.
  4. Allow apple to cool. Then arrange apples in the bottom of the cake pan creating a spiral effect. Reserve any left over apples that don’t fit. Cut them up and keep with the raisins to add to the cake mixture later.
  5. Using a food processor, pulse almond meal, almonds, ginger, cinnamon and baking soda until the almonds are coarsely chopped and all ingredients are combined. Set aside.
  6. Whisk together eggs and maple syrup until pale and fluffy. Add nut mixture, left over chopped apple and raisins, and fold to combine.
  7. Gently pour cake mixture onto the apples in the pan, evening out the top of the mixture to ensure it is spread evenly.
  8. Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with coconut cream.