Sweet and Sticky Almond Cake

Pairs perfectly with tea and friends.

Serves: 6-8

Ingredients

1 tbsp coconut oil

255g of peeled, cored and chopped granny smith apples

Juice 1 lemon (zest to decorate)

150g sugar

4 eggs

165g ground almonds

To serve:

250g coconut yoghurt

A handful of flaked coconut

A handful of pomegranate seeds

A sprinkling of bee pollen (looks pretty if you have it)

Zest of 1 lemon

Method

Heat the oven to 180 degrees Celsius and lightly grease a cake tin with coconut oil.

Place the chopped apple in a saucepan with half the lemon juice and 2 tablespoons of the sugar. Bring to a simmer. Cook on a low heat for about 10 minutes or until the apples are soft enough to mash with a wooden spoon.

Leave the mashed apple to cool slightly before transferring to a food processor along with the eggs, ground almonds, remaining sugar and lemon juice. Blend and then pour into the greased tin.

Bake for about 40 minutes or until a skewer comes out clean when inserted into the cake. It’s best to check the cake regularly during cooking. If the top appears to be browning too quickly, cover with foil to prevent burning.

Once cooked remove from the oven. Leave to cool before removing from tin.

To decorate, add the coconut yoghurt to the centre of the cake creating as much height as possible. Sprinkle over the flaked coconut and pomegranate seeds and scatter with bee pollen and lemon zest.