Ingredients (for a 25cm cake pan)
- 350g apples (peeled weight)
- 200g pancake mix
- 150g almond milk
- 1/2 tsp vanilla
- 40g light EV olive oil
- 1 tbsp rice or corn malt
- 1 lemon
- 70g shelled almonds
Chop the almonds coarsely with a knife and set aside. Peel and core the apples and slice very thin with a mandolin or food processor. Coat the apple slices with lemon juice, taking care to separate the slices. Make zest from the lemon peel.
Combine the oil, almond milk, malt, and lemon zest until obtaining an even mix.
Fold the mixture into the pancake mix with a whisk, then add the apple slices, mixing delicately until they are uniformly covered.
Line a 25cm cake pan with oven paper and pour in the batter, leveling the surface. Sprinkle with the chopped almonds and bake at 180°C for 45-50 minutes until the cake is firm.
The apples will keep it nice and moist… it’s great served warm with a dollop of coconut yogurt, or cut in squares and stored in the fridge.