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.