- 3 eggs, lightly beaten
- 100g melted butter
- 1/4 cup (70ml) maple syrup
- 1/2 teaspoon vanilla extract/powder
- 1 cup (110g) almond meal
- 1 cup (140g) spelt flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- pinch of salt
- 200g grated apple (peeled and cored)
- icing sugar, to dust
- fresh cream, to serve
- Preheat oven to 180C (conventional) / 160C (fan forced).
- Grease and line a 20cm round springform tin with baking paper. If using a bundt tin, brush the insides of the bundt with melted butter ensuring you get the butter in all the nooks and crevices. Dust the inside of the bundt tin liberally with flour, tapping and turning the tin to ensure that every bit of the buttered surface gets covered with flour. Tap and shake off the excess flour.
- Place eggs, butter, maple syrup and vanilla in a large bowl and mix with a wooden spoon until smooth and just combined. Add the almond meal, flour, cinnamon, nutmeg, baking powder and salt. Mix well. Stir through the grated apple and mix gently until the batter is evenly mixed.
- Pour batter in the prepared tin. Bake in the pre-heated oven for approximately 40-42 minutes until a skewer inserted in the centre comes out clean. Remove from oven.
- If using a bundt tin, allow to cool in the tin for 30-45 minutes. At this point the cake should come away from the edges and the bottom of the tin should be just warm. Loosen the sides of the cake with a metal butter knife and whack the bottom with the palm of your hand. Place a large overturned dinner plate onto the top of the bundt tin and then flip it over to let the cake drop on the plate.
- Dust with icing sugar and serve with fresh cream.
To make the cake gluten free, replace spelt flour with amaranth flour/buckwheat flour/gluten free flour with the same quantity used in the recipe.
An extra dusting of cinnamon sugar really elevates the cake.
Make this cake a day ahead to allow the flavours to develop.