Ingredients

• 150g butter, softened
• 3 cooking apples, peeled and thickly sliced
• 6-8 pieces crystallised ginger, sliced
• 2 tsp sugar
• 1 tsp ground cinnamon
• 150g castor sugar
• 1 tsp vanilla extract
• 2 eggs
• 110g ground almonds
• 50g instant polenta
• ¾ tsp gf baking powder
• 2 Tbspn orange or apple juice

Method

1. Preheat oven to 170°C.
2. Line a non-stick 23cm round cake tin with baking paper and grease very well with some of the butter.
3. Arrange apples in the base of the tin and distribute ginger over them.
4. Mix sugar and cinnamon, then sprinkle over the fruit.
5. Cream remaining butter, castor sugar and vanilla until light and fluffy.
6. Beat in eggs, then fold in almonds, polenta sifted with baking powder, and fruit juice.
7. Spoon mixture over apples and spread it to cover them.  
8. Bake for 35-40 minutes or until a skewer comes out clean.
9. Cool for 10 mins in the tin before turning out.

Serve with whipped cream.

Serves 6-8.

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