- 2 organic apples, chopped (I don’t peel organic apples but by all means)
- 100 g raisins
- 2 tblspn maple syrup
- 40 g grass fed butter
- 375 g almond meal
- 75 g coconut flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 2 ripe bananas
- 2 eggs
- 0.5 cup maple syrup
- Preheat oven to 160 degrees celsius.
- Line a 20 cm spring form cake tin with baking paper on the bottom. Lightly grease the sides with a little butter or coconut oil.
- Cook apples, raisins, with the 2 tablespoons of maple syrup and butter in a small saucepan over a low heat until apples are softened. Set aside to cool slightly.
- To a mixer, add almond meal, coconut flour, ginger, cinnamon and baking powder and pulse until mixed through. Turn into a large mixing bowl.
- To the same mixer add bananas, eggs and the 0.5 cup of maple syrup. Mix well until slightly fluffy.
- Add egg mixture to the mixing bowl and mix to combine with a spatula.
- Fold the apple and raisin mixture to the mixing bowl and fold through with a spatula.
- Transfer the cake mixture to the cake tin. Spread lightly with spatula so that it’s evenly covered.
- Bake in the middle of the oven for about 40 minutes at 160 degrees.
- It is cooked when you can remove a knife cleanly.
Serve in slices with coconut cream on the side or as it is. It is a moist cake so the coconut cream is definitely optional.
Note: My oven is fan forced so I cover the top with a little baking paper half way through cooking to stop burning. If you don’t have a fan force oven then it will probably take less time to cook.