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ALLERGENS : EGGS, NUTS
Ingredients
200g Apples (cut into 3mm slices)
1 tbsp lemon juice
1 tsp Ceylon cinnamon
1 tsp honey
250g almond flour
30g shredded coconut
1 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
200g dates, pitted
4 tbsp warm water
1 lemon (approx. 120g), juiced
Zest from 1 lemon
2 large eggs
70g extra virgin olive oil
1tsp extra virgin olive oil for greasing the cake tin
1 tsp vanilla paste
TOPPINGS
1/2 tsp Ceylon cinnamon
1 tbsp shredded coconut
Seasonal fruits, chopped
Drizzle of honey (optional)`
Instructions
Preheat the oven to 160°C (fan-assisted). Use a 20cm round cake tin with removable base. Line the bottom with a PFAS-free baking paper and grease the sides with the olive oil.
Soak the dates in warm water for 10-15 minutes. Once softened, use a high-speed blender to blend the dates with the juiced lemon and 4 tbsp of warm water, until you get a smooth paste. Set aside.
Thinly slice the apples into 3mm slices, toss the slices with the lemon juice to prevent browning and arrange the apple slices in a concentric pattern at the bottom of the prepared cake tin. Set aside.
In a large bowl, combine all dry ingredients and mix well.
In a separate bowl, whisk the eggs, olive oil, vanilla paste, and the lemon zest. Add the date paste to the wet mixture and stir until fully combined.
Pour the dry ingredients slowly to the wet mixture and fold gently with a silicone spatula until a thick, sticky batter forms.
Spoon the batter into the prepared cake tin and smooth the surface with a spatula. You can dip the spatula in some warm water to help you even the surface. Cover the cake with baking paper and foil and secure it at the edge of the cake tray, to prevent over-browning and bake covered for 40 minutes. Remove the foil and paper for the final 5-10 minutes to allow the top to golden slightly.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Top with a dusting of Ceylon cinnamon, shredded coconut, seasonal fruits and with a drizzle of honey, before serving.
NOTE: The batter will be thick and sticky and it is totally normal! It helps the cake stay moist and dense without becoming too crumbly.
Nutritional value per portion* / Calories: ~340 kcal, Protein: ~7.5g, Fibre: ~6g, Carbohydrates: ~28 g, Fat: ~25g