Apple and Almond Cake



  • 1 large pacific rose apple (Willowbrook Orchard)
  • 2 cups almond meal
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 50g butter – softened (Holy Cow)
  • ¼ cup rice malt syrup
  • 1 teaspoon vanilla
  • 2 eggs (Agreeable Nature Free Range Eggs)
  • ¼ cup sliced almonds
  • Plain unsweetened yoghurt (Holy Cow)


  1. Line a 20cm cake pan, and preheat the oven to 160 degrees celsius.
  2. In bowl, combine the butter, rice malt syrup, eggs and vanilla. Beat well with and egg beater.
  3. Add in the almond meal, baking powder, and cinnamon and beat again until well combined.
  4. Pour into the prepared tin, flattening gently with the back of a spoon.
  5. Core the apple (do not peel) and cut into ½ cm slices. Place over the top of the cake batter in a circular pattern.
  6. Sprinkle with sliced almonds.
  7. Bake in the oven for 50 mins, checking to make sure it isn’t over browning.
  8. Allow to cool before removing from the cake tin.
  9. Serve alongside some plain unsweetened yoghurt.
  10. Enjoy!


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