Ginger Apple & Almond Cake (DF + Grain Free)

Life can be so lovely.

Your man arriving home from an interstate trip. Falling asleep on the couch with his arms around you, so warm and comforting. An impromptu trip to the markets with friends and your adorable (honarary) nephew. A group of friends chatting over drinks and (all) gluten free nibbles.

A sweet, aromatic cake warm from the oven with honey and cream.

Enjoy it whilst there are friends around and cake to share.

Yes. Life is good.

Gingered Apple & Almond Cake

From Gourmet Traveler

1 Pink Lady apple

30ml lemon juice

200g almond meal

155g raw almonds


175g raw castor sugar

110g honey

2tsp ground ginger

1/4tsp gluten free baking powder


1 or 2 Pink Lady apples, cored and thinly sliced

15g raw almonds, coarsely chopped

10g raw castor sugar

1/2tsp ground ginger

Set oven to 150deg and line a 20cm round spring form pan with baking paper.

For the cake - Peel and chop one apple and bring to boil with lemon juice and one cup water in a small saucepan. Keep at a rapid boil for 20minutes or so until water has evaporated. Strain through a fine sieve and set to one side.

Place the whole almonds in a food processor or blend and pulse two to three times until finely ground. Place in bowl with almond meal, ginger and baking powder, combine and set aside with the apple puree.

Whisk the eggs, sugar and honey on high until pale, thick and creamy (will be about 5minutes). Add the apple puree and almond mixture. Mix until just combined. Pour into the prepared tin.

Arrange the thinly sliced apple in a spiral pattern on the batter. Dob a teaspoon or two of butter on the apples, or melt butter and brush over apples.

In a small bowl combine the remaining topping ingredients. Pour over the apples and batter. Bake for approximately 1 hour, 10 minutes, or until a skewer inserted comes out clean.

Allow to cool and remove from pan. Note: Do not flip the cake or the chopped almonds will fall off!

Serve with some double or whipped cream and a drizzle of warm honey.

Note: This can be made in a 22cm round spring-form pan, simply adjust the cooking time to less as the cake is thinner.