This festive gluten- and dairy free bake will happily sit in a tin or airtight container for a few days so can be made ahead for fuss-free Yom Tov entertaining.
Serves: 8-12
Prep:
Cook:
Ingredients:
200g ground almonds
120g polenta or cornmeal
1 tsp gluten-free baking powder
1 heaped tsp cinnamon
½ tsp nutmeg
Salt, a large pinch
200g caster sugar
3 large eggs
200ml light olive oil
3 (approx 350g) eating apples peeled cored and chopped into 1cm cubes
50g blanched hazelnuts, chopped.
1 - 2 tbsp runny honey to drizzle (optional)
Method:
- Pre-heat oven to 160°C fan. Grease and line the sides and base of a 20cm springform tin.
- Place the ground almonds, polenta, baking powder, spices and salt in a large mixing bowl and stir well to combine.
- Weigh the sugar into the bowl of your stand mixer or another large mixing bowl, crack, check and add the eggs and beat well for around 4-5 minutes until it is very pale and thick.
- Slowly add the oil in a thin stream while the mixer is still running until it is all incorporated.
- Add the apples and then the dry ingredients to the egg mixture and combine with a large metal spoon.
- Scrape the mixture into your prepared tin and top with the chopped hazelnuts.
- Bake for approximately 50 mins - 1hour or until a toothpick comes out clean when inserted into the middle.
- If you find it is browning too quickly, place a sheet of foil loosely over the top.
- Place the tin on a cooling rack and allow to cool completely in the tin.
- For a festive touch drizzle with runny honey to glaze.
