3 medium Pink Lady apples, peeled cored and each cut into 6 wedges ( see Ann’s Tips)
¾ Cup brown caster sugar, divided
4 oz + 1 tablespoon unsalted sweet butter divided
3 large eggs, separated
¼ cup strained Greek yoghurt
½ tsp vanilla extract
1 tablespoon freshly grated ginger root
1 tablespoon whole wheat pastry flour (for gluten free, see Ann’s Tips)
1½ cups almond flour
pinch of cream of tartar
Orange Blossom honey for drizzling (optional)
2 tablespoons toasted sliced almonds (optional)
To make this gluten free, substitute 1 tablespoon cornstarch for the wholewheat flour.
This recipe can be made for Passover with potato flour instead of wholewheat and with Passover vanilla.
Medium size apples run 3-4 to the pound. Look for the 3lb bags. They’re usually good value and the apples are this smaller size. If you can only find the larger fruits, use just 1½ -2 apples per cake, and cut them into 8 pieces. If you can’t find Pink Lady use Braeburn or Honey Crisp apples. For a sweeter cake use Golden Delicious apples.
Use a microplane grater for the ginger.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.