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Flourless apple, almond, raisin and ginger cake

Flourless apple, almond, raisin and ginger cake

“I experienced the most delectable cake in years last week at The Cooks Larder in Avalon – gosh it was good. Their apple, almond and ginger cake transports one away from the ordinary. Would you please ask Dugal Mackie for this recipe?”
Lindy Kingsford, via email

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Flourless apple, almond, raisin and ginger cake

Serves 10
Cooking Time Prep time 20 mins, cook 1 hour 25 mins
2   Granny Smith apples
1   royal gala or golden delicious apple
30 gm   unsalted butter
50 gm   raw caster sugar
2   cloves
75 gm   (½ cup) raisins
260 gm   almond meal
220 gm   almonds
2½ tsp   ground ginger
2 tsp   baking powder
4   eggs
230 gm   raw caster sugar
145 ml   organic maple syrup
To serve:   yoghurt or vanilla ice-cream
Apple and almond topping
2   royal gala or golden delicious apples, cored and thinly sliced
50 gm   almonds, coarsely chopped
50 gm   butter, melted
25 gm   each of demerara and maple sugar (see note)


1 Peel and core apples, then cut each into 8 wedges. Melt butter in a frying pan (large enough to fit apple in a single layer) over medium heat. Add apple, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until apples are well coated, soft and starting to colour (5-7 minutes). Remove cloves, add raisins and cook for another minute to soften raisins. Remove from heat and cool.
2 Preheat oven to 160C. Using a food processor, pulse almond meal, almonds, ginger and baking powder until coarsely chopped. Set aside. Using an electric mixer, whisk eggs, raw caster sugar and maple syrup until pale and fluffy. Add nut mixture and cooled apple mixture and fold to combine. Pour into a greased and baking paper-lined 26cm-diameter springform pan.
3 For apple and almond topping, arrange apple slices over cake batter overlapping slightly. Scatter with almonds, drizzle with butter, then scatter with sugars. Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with yoghurt or vanilla ice-cream.

Note Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to produce maple syrup. It is available from The Cooks Larder. If unavailable, substitute with demerara sugar.

RECIPE Dugal Mackie, The Cooks Larder PHOTOGRAPHY Teny Aghamalian STYLING Vanessa Austin

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