Last year I made two cakes at around this time, a month before Pesach. There was a carrot cake and an apple cake. Both were moist and delicious (don’t worry, they weren’t my first tries; there were versions before those that were not great!) and my family debated on which one I should publish. I really liked that they included wholesome ingredients, not empty calories. Yes, almond flour isn’t light, but at least you feel satiated and it’s nutritious (we can’t say the same about potato starch). Last year I published the carrot cake. This year it’s the apple, the personal favorite of the other half of the family, which is even simpler and easier to prepare. Note that although the ingredients are basic, there are a couple ingredients some might not use (baking soda and maple syrup), but because it’s so few, this most likely can be adapted.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl, combine almond flour, salt, baking soda and cinnamon. Add oil, maple syrup, eggs, and vanilla. Fold in apple. Add batter to a greased eight-inch baking pan (if you want to use a nine- by 13, you’ll need to double the recipe).
3. Prepare the streusel. In a bowl, combine almond flour, sugar, and cinnamon. Stir in oil, a little at a time, until crumbs form (don’t mix too much or add too much oil or it will be mush). Sprinkle on top of batter. Bake for 25 minutes.
can I sub the maple syrup/honey for sugar?