225 g butter , room temperature, cut into cubes, plus extra for greasing
450 g bramley apples , roughly chopped
200 g medjool dates
100 g raisins
4 large free-range eggs , beaten
150 g gluten-free white bread flour , plus a teaspoon extra
100 g ground almonds
1½ tablespoons gluten-free baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ nutmeg , grated
2 tablespoons pine nuts
2 tablespoons demerara sugar
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Recipe by Georgina Hayden
1. Preheat the oven to 180C/gas 4. Grease the base of a round 23cm cake tin and line with greaseproof paper. Place the apples in a food processor with the dates, butter and half the raisins and blitz until combined. Using a spatula, scrape into a bowl and mix in a third of the beaten eggs.
2. In a separate bowl combine the flour, almonds, baking powder, cinnamon, ginger and nutmeg. Add a third to the apple mixture and combine, then continue adding and combining the egg and flour mixtures in alternating batches until all mixed together. Finish by folding through the remaining raisins then pour into the prepared cake tin.
3. Combine the pine nuts, demerara sugar and extra teaspoon of gluten-free flour in a bowl and scatter over the cake mixture. Bake for 50–60 minutes, until golden and cooked through. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.