Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Flourless apple, almond, raisin and ginger cake


You'll need

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)

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

“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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 10 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.