Go Back
+ servings

Hazelnut Cinnamon and Apple Cake Recipe

Cook Time40 mins
Total Time40 mins
Servings: 1 cake

Ingredients

The Syrup

  • 100 g butter (coconut oil for dairy free, or ghee for low allergy cassein / lactose free)
  • 1/3 cup rice malt syrup, honey or maple syrup (120g)
  • 1/3 cup water
  • 3 pcs apples, sliced about 4mm thick into slices
  • 1 heaped tsp ground cinnamon* (keep ground cinnamon away from children until it’s mixed in, as the ‘dust’ from it can cause them to cough.)
  • 1/2 tsp vanilla bean powder or 2 teaspoons vanilla extract

The Cake

  • 80 g butter, melted
  • 1/3 cup rice malt syrup, honey or maple syrup (160g)
  • 2 pcs organic, pasture raised eggs
  • 1 cup hazelnut (or almond) meal
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 cup whole milk, almond milk or coconut milk (110g)
  • 1 heaped tsp baking powder
  • 2 tsp ground cinnamon*
  • 1 pc fine chopped apple

Instructions

  • Preheat oven to 180C / 350F
  • Get a standard sized cake tin lined and ready
  • In a large frying pan, put all syrup ingredients except the apple slices, into a medium heat pan
  • Add apple slices once the sauce is simmering and cook a further 3-4 minutes on low-medium heat
  • Then, pour this syrup out into the base of the cake tin and spread the apples out. OR do as I did and just leave it in the pan for the cake mix to go on top afterwards.

For the cake

  • Whisk the eggs first with a hand beater along with the sweet stuff you’re using, until lightened in colour.
  • Then, put all the other ingredients into the mixing bowl and using a hand mixer (or for thermomix just do it all in one go in there on speed 6, 5 seconds. Pause, reverse speed 6 for 4 seconds) mix all ingredients until combined.
  • Spoon the batter over the syrup / apple base.
  • Bake for 40 minutes, your oven depending. Do a skewer test at 30 minutes if you have a fan forced oven as you might be done! Skewer is clean? Pull them out. Not clean and has batter on it? Pop back in for a few more minutes.
  • Pull out of the oven and rest for 5 minutes before serving. Tip upside down onto a plate and flip in one swift go or just spoon out onto plates.
  • Either serve warm or cool with any syrup leftover, poured on top to serve.
  • Top with a dollop of crème fraiche, coconut yoghurt, cashew cream, sour cream, home made ice cream or coconut cream. Knock yourself out!