A healthy Cassava Cake filled with Almond Milk and Almond Paste. It’s also topped with some spiced Home Made Apple Sauce.
Pre-Heat Oven to 350 Degrees. Line and spray a 8 inch spring form tin. Cover the bottom of the tin with foil and place on a baking tray. Set aside.
In a food processor blend the almond flour and date syrup until it forms a thick paste. Leave in the processor.
Add the rest of the cake ingredients in the food processor and blitz until it's all smooth. About a minute or two. The cake batter will be very watery, this is why we lined the tin with foil and placed it on a baking tray to prevent leaking.
Pour in the tin and bake for 40-50 minutes. The cake should bounce back when touched. Use a toothpick to check that the batter is fully cooked. It should come out clean. If any batter sticks to the tooth pick bake for a further 5 minutes. Keep repeating until the toothpick is clean.
Once baked take out of the oven while you top it with the apple sauce. Turn the oven off.
In a bowl place 1 cup of homemade apple sauce (Use this recipe). Add in the ginger and cinnamon and mix well. Using an offset spatula spread the apple sauce on the top of the baked cassava cake.
Place it back in the oven and turn the broiler on. Broil until the applesauce starts to bubble, but not burn. This should take about 5 minutes.
Take out of the oven and fully cool. Once at room temperature, place the cake still in the tin in the refrigerator. Cool for at least an hour or even overnight.
To unmold use a sharp knife to skim the edges of the cake to loosen and pop open the spring form tin. Place on the platter and enjoy!