FOR THE APPLE PUREE
3 eating apples (royal gala)
1 tablespoon lemon juice
2 tablespoons raw organic honey
FOR THE CAKE
1 splash of coconut oil to grease the tin
8 large eggs
3¼ cups almond meal
2 cups organic agave
1 tablespoon lemon juice
½ cup slivered almonds
TO DECORATE
1 teaspoon confectioners’ sugar (optional)
THE PREP
Peel, core, and chop the apples roughly. Put them in a saucepan with the lemon juice and honey and bring the pan to a bubble over medium heat. Cover the pan and cook over low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. (You should have about 285g / 1 generous cup of puree.) Leave to cool.
Preheat the oven to the Gas mark of 4/180ºC/160ºC Fan/350ºF; oil a 25cm / 10-inch springform tin with almond or coconut oil and line the bottom with baking parchment.
Put the cooled puree in the processor/ mixing bowl with the eggs, almond meal, agave, and 1 tablespoon – or generous squeeze – of lemon juice and mix like crazy to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the slivered almonds on top, and bake for 45 minutes. It’s worth checking after 35 minutes, as ovens do vary, and you might well find it's cooked earlier – or indeed you may need to give a few minutes longer.
Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
As you bring it to the table, push a teaspoon of confectioners’ sugar through a fine sieve to give a light dusting. – this part is optional