225 g butter , room temperature, plus extra for greasing
450 g Bramley apples
200 g medjool dates
100 g raisins
4 large free-range eggs
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
2 tablespoons pine nuts
2 tablespoons demerara sugar
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Preheat the oven to 180°C/350°F/gas 4. Grease the base of a round 23cm cake tin and line with greaseproof paper.
Cut the butter into cubes and roughly chop the apples. Put the apples and butter in a food processor with the dates and half the raisins, and blitz until combined. Using a spatula, scrape into a bowl.
Beat the eggs and mix one third into the bowl with the apple mixture.
In a separate bowl, combine the flour, almonds, baking powder, cinnamon and ginger. Grate in the 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.
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 to 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.