We love cake here at MTB Girls Ride, who doesn’t? But that guilty feeling after a great big slab of cake does certainly know how to put a dampener on our cake eating!
So we have made it our mission to keep finding delicious recipes that won’t leave you feeling mega guilty.
This gluten free apple & almond cake is our new favorite pre & post ride snack.
3 sharp eating apples peeled, cored and chopped ( we used Granny Smiths)
1 Lemon, juice only
200g golden caster sugar
8 medium free-range eggs
325g ground almonds
½ tsp almond extract
65g flaked Almonds
Pre heat the oven to 180 degrees, grease the baking tray of your choice (we used a rectangular baking tray), make sure its a deep one.
Place the peeled apple in a pan with the lemon juice cover and leave to simmer for 7 minutes, check to see if the apples are soft enough to mash if not leave on the heat for another few minutes, if they are soft enough mash with a fork.
Leave the apple puree to cool.
Once apples have cooled put the apple purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together.
Once blended put mixture into baking tray and sprinkle almond flakes over and place in the oven.
Bake for 40 minutes but check after 30 if cake is browning to quickly then cover with foil or baking paper.
Once you take the cake out the oven leave to cool, cake is delicious served warm or cold.