Apple Tea Cake
Ingredients
2 large red apples – cut into even chunks with the skin left on
1 cup almond meal
1 cup hazelnut meal
1 teaspoon baking powder
0.25 cup Natvia
1 teaspoon cinnamon
0.5 teaspoon ginger
0.25 teaspoon cardamom
1 Zest of 1 lemon
2 free range eggs
0.25 cup vegetable oil (or coconut, olive, canola, etc – using a neutral flavoured oil is ideal if you do not want to change the flavour of the cake)
1 teaspoon vanilla extract
0.25 cup hazelnuts
0.25 cup flaked almonds
150 mls whipping cream
1 teaspoon vanilla
1 tablespoon powdered Natvia
Method
- Preheat oven to 150 degrees and place hazelnuts on a tray. Roast them for about 8 minutes until the skins are peeling off and they are fragrant. Using a tea towel, pour the hazelnuts into the towel and rub the towel against your hands to remove the skins. Discard of the skins and keep the nut and roughly chop them – set aside
- Raise the oven temp to 160 degrees and spray and line a cake tin
- Combine all your dry ingredients in a bowl, except for flaked almonds, and set aside
- Combine all your wet ingredients into another bowl and whisk together. Pour into dry mixture and mix until combined
- Add in prepared apples and mix. Pour mixture into prepared tin
- Place in oven for 45 minutes. Take out of the oven and sprinkle flaked almonds and hazelnuts over the top and lightly press down with the back of a spoon. Place back in oven for another 15-20 minutes until a skewer comes out clean when inserted. Allow to cool in pan on a wire rack before removing
- To make whipped cream combine all ingredients in a bowl and using an electric mixer or hand whisk, whisk until soft peaks form
- Serve warm or cold with cream on the side and with a cup of tea!
