Apple almond cake

This Nigella recipe (slightly tweaked here) is fantastic. it is really moist and light. Gluten free and diary free. Keeps well.

1. 1

   Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and place over a medium heat.

2. 2

   When they start to bubbly, put a lid on and reduce the heat to low. Cook for a further 10 minutes until soft. Tip into a bowl, mash with a fork and leave to cool. If not making in advance, pop it in the fridge to cool quickly.

3. 3

   Preheat the oven to 180 degrees C and grease the base and sides of a 22.5 cm (9 inch) springform tin with a a little sunflower oil. Line the base with circle of baking paper.

4. 4

   Separate the eggs. Whisk the egg whites to stiff peaks.

5. 5

   Put the cooled puree* in a food processor with the egg yolks, sugar, half the ground almonds, and 2 tsp. lemon juice and blitz until smooth.

6. 6

   Fold into the egg whites with the remaining ground almonds.

7. 7

   Pour into the prepared tin, scatter the flaked almonds over the top, and bake for about 40 minutes until the top is golden and set and a cocktail stick comes out clean.

8. 8

   Place the tin on a wire rack and leave for at least 20 minutes before running a palette knife around the sides and unfastening the clip. Turn out onto the wire rack to cool completely.

9. 9

   Enjoy on its own or with creme fraiche.

10. 10