ANDREW’S APPLE CAKE

WHere it is ... two bits. 1st is ingredients and I had made it for a diabetic hence the xylitol! 225 grams butter (room temp and soft).

About 475 grams crisp eating apples, cored and peeled and chopped finely and 1 crisp apple cored,peeled and cut into about 15slices

225 grams Xylitol (can use brown sugar)

125 grams ground almonds

125 grams self raising Doves farm gluten free flour

2 tsp mixed spice

2 teaspoons Doves farm gluten free baking powder

teaspoon vanilla essence

3 large eggs, beaten

Extra xylitol (or sugar) mixed with a little ground cinnamon

Method

Heat oven to 180° c (170° fan oven)

Butter 9 inch spring form cake tin and line base with baking parchment.

Arrange apple segments in pretty pattern on baking parchment. Sprinkle with xylitol / cinnamon mix.

Tip dry ingredients and butter into food processor, add eggs / vanilla and whizz until mixed. Add finely chopped apple and whizz again briefly.

Spoon onto apple pattern carefully so as not to mess it up. Place in hot oven. Set timer for 1 hour - check after 45 minutes. Put back in if wooden skewer comes out cakey. (Last one took 1 and a quarter hours).

Place on rack to cool then ping off frame. Place plate on top of cake, invert neatly and remove both tin and parchment.

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