Preparation time: 15 minutes
Cooking time: 45 minutes, plus cooling
150g (5oz) soft butter or sunflower spread
150g (5oz) soft dates, such as medjool, destoned and roughly chopped
300g (101/2oz) Bramley apples (unpeeled), cored and roughly chopped
75g (3oz) gluten-free white bread flour
75g (3oz) ground almonds
2 level tsp cream of tartar
1 level tsp bicarbonate of soda
3 medium eggs, lightly beaten
1. Preheat the oven to 180°C/R4. Grease a 20cm round cake tin with removeable base.
2. In a processor, blend the butter or spread with the dates and apples. Transfer to a bowl. Mix the flour, almonds, cream of tartar and bicarbonate of soda. Mix 1/3 of the egg into the apple mixture, then add 1/3 of the flour mixture. Repeat twice, so all the ingredients are combined. Spoon into the tin. Bake for 45 minutes or until a skewer inserted in the cake comes out clean. Cool slightly in the tin, then turn out and cool completely on a rack before slicing.
Recipe and image courtesy of waitrose.com