- 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
- Preheat oven to 160 C.
- Line the bottom of a 24 cm springform cake pan with grease proof paper and lightly oil the sides with a little extra butter.
- 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.
- 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.
- 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.
- Whisk together eggs and maple syrup until pale and fluffy. Add nut mixture, left over chopped apple and raisins, and fold to combine.
- Gently pour cake mixture onto the apples in the pan, evening out the top of the mixture to ensure it is spread evenly.
- Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with coconut cream.