Prep time: 10 mins
Cooking time: 80 mins
Serving: 8 people
You will need
- 85g Angas Park Pitted Prunes, simmered for 20 mins to plump - drain and cooled
- 4 Modi Apples
- 1/4 cup of water
- 2 tbsp. Maple Syrup
- 140g coconut sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 tsp of salt
- 75g tbsp. Casalare pre cooked brown rice flour
- 2 1/2 tsp GF baking powder
- 2 tsp. ground cinnamon
- 50g dark chocolate
Preheat the oven to 170 degrees. Keep the skin on the apples, core and cut in half. Lay skin open side up, add 125ml water, cover with foil and bake in the oven for 35 minutes. Remove from the oven and set aside to cool.
Lightly grease a loaf tin and line with baking paper. In a large bowl add the oil, maple syrup, sugar, vanilla and eggs. Stir with a wooden spoon. Add the salt, almond meal, rice flour and baking powder. Pour the batter into the lined 23cm cake tin.
Slice each apple in half into 6. Tear the soaked prunes and arrange over the top of the cake.
Chop the chocolate pieces and poke in the batter. Bake in the oven for 50 minutes. Remove from the oven, leave to cook off a little before un moulding. Drizzle the maple syrup over the warm cake and serve.
Serve the cake warm, cold or on its own. It even works well with cream or ice-cream. This is a particularly moist cake that stays that way for days.