Country Apple Cake

This cake has a spongy pudding like texture due to the apple puree that is used as the sweetening agent. It's best served warm on the day that it's made with some cream or custard.

Country Apple Cake

Apple Puree
     - 500g Granny Smith apples, peeled & diced
     - 30g xylitol

Put apples & xylitol in a saucepan with a tablespoon of water, cook on a medium heat until stewed (about 15 minutes) puree & strain through a sieve.

Apple Cake
     - 1 quantity apple puree (above)
     - 125g butter, melted
     - 2 eggs, beaten
     - 2 t cinnamon
     - 125g almond meal
     - 200g self raising flour
     - 4 tbsp xylitol
     - extra apple, peeled & sliced thinly
     - handful of sultanas

Mix cinnamon, almond meal, flour & xylitol in a bowl. Add the apple puree, melted butter & the eggs, mix well with a whisk to combine.
Pour mix into a 20cm cake tin that has been greased & lined with baking paper. Arrange apple slices around the cake, sprinkle with sultanas & a little extra cinnamon.
Bake at 160 for approximately 30 minutes or until springs back to the touch.
Cool completely before removing from the tin.

Alternatively you could put some Medjool dates in your apple puree for a deeper flavour. Or if your not into xylitol so much & don't mind a little sugar coconut sugar would be fine.

Enjoy!