Name: Flourless Apple, Almond, and Ginger Cake
Yield: Serves 12–16
Ingredients: 3 Granny Smith apples; 30 g (1 ounce) unsalted butter; 50 g (1¾ ounces; ¼ cup) caster (superfine) sugar; 2 whole cloves; 80 g (½ cup) raisins; 260 g (9¼ ounces; 2⅓ cups) ground almonds; 220 g (1½ cups) whole almonds; 2½ teaspoons ground ginger; 2 teaspoons baking powder; 4 eggs; 230 g (8½ ounces; 1 cup) raw (demerara) sugar; 145 ml (½ cup plus 1 tablespoon) pure maple or golden syrup (light treacle); 2 royal gala or golden delicious apples; 50 g (⅓ cup) whole almonds, coarsely chopped; 50 g (1¾ ounces) butter, melted; 50 g (¼ cup) raw (demerara) sugar

Threequarter view of a cut cake topped with apple slices and chopped almonds.

Photo by Alan Benson

I found this recipe while working with a lady who is gluten intolerant. At that time there weren't many recipes for her dietary needs and I wanted to make a special cake for her birthday. It's quite large, always popular and well suited for dessert. It's also great for Passover—a bonus!

Recipe notes

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