SPLENDOUR APPLE CAKE
3 large Splendor apples, peeled and cored
Juice of 2 tangelos or 1 orange
1 tbsp ground cinnamon
3 tbsp sugar
2 free-range eggs
½ cup grapeseed oil
¾ cup caster sugar
1 tsp vanilla extract
½ tsp salt
1 ½ cups Dinkel (spelt) flour
1 ½ tsp baking powder
1. Preheat oven to 180°C. Grease a 20cm springform cake tin and line the base with baking paper.
2. Chop apples into small cubes and place in a bowl. Add juice, cinnamon and 3 tbsp sugar and stir to coat apples.
3. Place eggs, oil, sugar, vanilla and salt in a bowl and beat well to combine. Fold in dry ingredients. Add 2/3 of the apples and juice and mix gently to combine. Pour the mixture into the prepared tin. Scatter remaining apples on top and sprinkle with remaining juice.
4. Bake for 50-60 minutes or until a skewer inserted comes out clean. Serve hot with GG gelato for dessert, or cold with GG mascarpone.