- 3 small apples (granny smith, red gala or golden delicious) – cored and cut into 8 wedges
- 30g unsalted butter
- 2 cloves
- 50g raw caster sugar (plain caster sugar will be fine if unavailable)
- 75g (1/2 cup) raisins
- 260g almond meal
- 220g almonds
- 2 tsp baking powder
- 2 1/2 tsp ground ginger
- 4 eggs
- 230g raw caster sugar
- 125ml (1/2 cup) maple syrup (I used Apple Box Honey)
Apple and Almond Topping
- 2 red gala or granny smith apples – cored and thinly sliced
- 50g almonds – roughly chopped
- 50gm unsalted butter – melted and slightly cooled (feel free to reduce the amount if you wish)
- 25gm each of demerara sugar and maple sugar (25gm of raw sugar and 25gm caster sugar but you could also leave it out if you want to cut down on the sweetness)
- In a pan large enough to fit the apples in a single layer, melt the butter over medium heat and add the apples, cloves and sugar and mix to coat. Cook for 5-7 minutes, stirring occasionally, until apples are starting to colour and softened.
- Remove the cloves and add the raisins and stir for a minute until raisins have softened. Remove from the heat and set aside to cool.
- Preheat oven to 160°C and grease and line with baking paper a 25-26cm springform tin.
- In a food processor, pulse the almond meal, almonds, baking powder and ground ginger until roughly chopped. Set aside.
- In a large bowl, whisk the eggs, sugar and honey until thick, pale and fluffy (at least 5 minutes with an electric mixer). Add the almond nut mixture and gently fold to combine.
- Add the apple mixture and gently fold to incorporate. Pour into cake tin.
- With the apple slices, layer them on top of the cake batter, overlapping a little to make a decorative pattern. Sprinkle the nuts over, drizzle the melted butter and scatter the sugars.
- Bake in oven for 60-75 minutes until skewer comes out clean of cake batter. Remove from oven and let it cool completely in the cake pan.
- Serve at room temperature with good quality cream, yoghurt or ice cream.