Ingredients
Cake
- 1 cup almond meal or flour
- 1 tsp cinnamon
- 1 tsp Lebkuchen spices
- 1/4 tso baking soda
- 1/2 cup chopped almonds
- 1 cup chopped apple
- 2 eggs
- 2 tbsp raw honey
- 1/4 tsp fresh lemon juice
Topping
- 1/3 cup tapioca/corn/potato starch or rice flour
- 1/3 cup coconut sugar
- 1/4 cup cold ghee
Servings: squares
Instructions
- Preheat oven to 175°C.
- In a larger bowl mix all the dry ingredients.
- Add the wet ingredients and stir until well combined.
- Spread the batter in a pan 8x8 inch/20x20 cm and put aside.
- Prepare the topping in a smaller bowl just mixing all the ingredients.
- Sprinkle the topping on the cake batter.
- Bake for 25 minutes. A tooth-stick should come out clean.
Recipe Notes
The sprinkled topping batter closes during the baking process and makes a perfect coat on the cake.
In the original recipe the baking time was only 15-20 minutes and 160°C, in my oven the cake needed 175°C and 25 minutes. Make the tooth-stick prove already after 15/20 minutes, if it's ready take the cake out. Don't let it dry out too much.
A light hint of icing sugar (paleo-friendly) on the top gives the cake a delicate look.
Share this Recipe
Powered byWP Ultimate Recipe
