Flourless Apple, Almond and Ginger Cake

3/4 fork user rating

reviews (5)


make it again

56390031 apple-almond-ginger-cake / Photo by Alan Benson

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!

Serves 12–16


  1. For the cake:
    • 3 Granny Smith apples
    • 30 g (1 ounce) unsalted butter
    • 50 g (1 3/4 ounces/1/4 cup) caster (superfine) sugar
    • 2 whole cloves
    • 80 g (1/2 cup) raisins
    • 260 g (9 1/4 ounces/2 1/3 cups) ground almonds
    • 220 g (1 1/2 cups) whole almonds
    • 2 1/2 teaspoons ground ginger
    • 2 teaspoons baking powder
    • 4 eggs
    • 230 g (8 1/2 ounces/1 cup) raw (demerara) sugar
    • 145 ml (1/2 cup plus 1 tablespoon) pure maple or golden syrup (light treacle)
  2. For the topping:
    • 2 royal gala or golden delicious apples
    • 50 g (1/3 cup) whole almonds, coarsely chopped
    • 50 g (1 3/4 ounces) butter, melted
    • 50 g (1/4 cup) raw (demerara) sugar


    1. Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 26 cm (10 1/2 inch) springform cake tin.
    2. Peel and core the apples, then cut into wedges.
    3. Over medium heat, melt the butter in a frying pan large enough to fit the apples in one layer. Add the apple wedges, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until the apples are well coated, soft and starting to colour, about 5–10 minutes. There should be no liquid left in the pan. Remove the cloves, add the raisins and cook for another minute or so to soften. Remove from the heat and cool.
    4. Process the ground almonds, whole almonds, ginger and baking powder in a food processor until coarsely chopped. Set aside.
    5. In an electric mixer, whisk the eggs, raw sugar and maple or golden syrup until light and fluffy. Fold in the nut mixture and cooked apples. Pour into the prepared tin.
    6. To make the topping, core and thinly slice the apples and arrange over the cake batter, overlapping slightly. Scatter the almonds on top, pour the melted butter over and then sprinkle on the sugar.
    7. Bake the cake for about 1–1 1/4 hours until golden and cooked through and a skewer inserted in the middle comes out clean. If the cake is browning too quickly, cover with some foil.
    8. Cool completely in the tin and serve at room temperature with plain yoghurt or vanilla ice cream.

Nutritional Info

  • Calories529
  • Carbohydrates62 g(21%)
  • Fat29 g(45%)
  • Protein12 g(24%)
  • Saturated Fat6 g(28%)
  • Sodium105 mg(4%)
  • Polyunsaturated Fat6 g
  • Fiber7 g(28%)
  • Monounsaturated Fat16 g
  • Cholesterol76 mg(25%)

Recent Reviews

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This is ok, but not great. Yes, there is a huge amount of almonds and since my wife loves them I thought I'd try this. It was not bad, but too many other more interesting things to try instead.

So it's 2 and 1/3 cups ground almonds (!) and 1 and 1/2 cups whole almonds? Seems a lot. How is the texure with the whole almonds in the batter of the cake? I like the idea of using almonds instead of flour.

I was disappointed that this cake didn't come out better. It tasted really good, but the center dipped while cooking and more while cooling. Then, when I cut it it crumbled quite a bit. I do a lot of gluten-free baking and hoped to add this to my favorites, but don't think I'll make it again.

3 granny smith apples for the filling .... I just purchased the cookbook and that's what it says

Has anyone been able to determine how much apples to put in the filling? I'm going to give it a go just now. If I'm successful, I'll post the weight of the apples used.

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