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Apple, ginger and almond cake

From: gourmettraveller.com.au

3 Braeburn apples
30 ml lemon juice
200 gm almond meal
165 gm unblanched almonds
3 eggs
175 gm raw caster sugar
110 gm honey, plus extra for drizzling
2½ tsp ground ginger
¼ tsp baking powder
To serve:
crème fraîche (optional)

Peel and coarsely chop one apple, combine in a small saucepan with lemon juice and 1½ cups water. Bring to the boil over medium-high heat and cook for 25 minutes or until apple is very soft and water has evaporated. Press through a fine sieve and set aside.

Preheat oven to 160C. Process almond meal and 155gm whole almonds in a food processor until finely ground, set aside. Using an electric mixer, whisk eggs, 165gm sugar and honey for 4-5 minutes or until thick and pale, then add apple purée, almond mixture, 2 tsp ginger and baking powder and mix to combine. Spoon mixture into a greased and baking paper-lined 22cm-diameter springform pan, smoothing top.

Using a mandolin, thinly slice remaining apples and arrange over cake mixture in concentric circles, overlapping slightly, then brush apples with melted butter.

Coarsely chop remaining almonds, combine in a small bowl with remaining sugar and ginger then scatter over cake. Bake for 1 hour or until golden and a skewer withdraws clean (cover with foil if cake browns before cooking time is completed). Cool for 20 minutes then remove, drizzle with honey and serve with crème fraîche.