This is the recipe for the apple and almond cake which mum made. By accident, she slightly underbaked it which resulted in a more dense and fudgey texture which I loved- it reminded me of the frangipani inside an almond croissant.
Makes 1 20cm round cake
100g plain flour
100g spelt flour
60g ground almonds
1/2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp cinnamon
96g almond milk
1 tbsp apple cider vinegar
75g dark coconut sugar
40g apple juice
60g coconut oil, melted/ sunflower oil
2 apples, thinly sliced-
- Firstly, preheat your oven to 180*C. Line a 20cm cake tin
- In a jug, combine the milk and vinegar, let sit 5 until needed (this will make butter milk)
- Sieve together all the dry ingredients but the sugar
- Thinly slice the apples and mix with a little oil and sugar.
- Mix the sugar, oil and juice into the milk and combine, allow the sugar to dissolve slightly.
- Slowing pour this into the dry ingredients, whisking well to ensure there are no lumps of flour.
- Scrape everything into the tin, arrange the apple slices over the top, in a circle.
- Bake 35-45 minutes, until a skewer comes out clean.
Best served warm with yogurt or cream (and maybe some caramel sauce on top hmmmm
Jodie Cox 
Great post 🙂
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