Things were going really well, until I tried to take the cake out of the baking tin and the whole thing fell into 1000 pieces! Yes, another "Flip, another flop" came straight to mind.
I am going to give you the recipe and a warning that you should not be in such a hurry to take it out of the baking tin while it is too hot. If you do, then you can save face by serving it with custard, al la Rose. I have shown above what your cake should look like, unfortunately mine was not as pretty, but the taste was great.
Apple and Almond Cake
Wheat Free and Sugar Free
2 large Cooking apples unpeeled, cored and diced
1 tsp lemon juice
3 organic or free range medium eggs
250g ground almonds
2 tsp ground cinnamon
½ tsp baking powder
40g flaked almonds for sprinkling on top
1. Preheat the oven to 180C/350F/Gas 4. Line a cake tin (20cm/8 inch) with baking paper and grease the sides with a little oil or butter.
2. Place the apple and lemon juice in a saucepan and simmer, covered, until the fruit softens but still retains some chunks. Place in a mixing bowl and stir in the ground almonds, cinnamon and baking powder. Set to one side.
3. Beat the eggs and Xylitol in a clean mixing bowl until they become pale and creamy and start to thicken slightly (the whisk should leave a trail when lifted out of the mixture).
4. Gradually fold the apple and almond mixture into the beaten egg, using a metal tablespoon, taking care not to knock all of the air out of the egg. (This is easiest done by drawing a figure of eight shape with the spoon as you fold).
5. Quickly pour the cake mix into the prepared tin, sprinkle with the remaining flaked almonds on top and bake for around 45 minutes . The cake is so soft and squidgy that a skewer inserted may not come out completely clean, but when it is done the top should be golden and fairly firm to the touch.
6. Serve warm with custard.
Life’s real failure is when you do not realize how close you were to success when you gave up.