4 extra-large eggs
1 cup brown sugar
2 tsp vanilla extract
3 medium apples, Granny Smith
1 cup self-raising flour
1 tsp baking powder
½ lemon, zest
¼ cup flaked almonds
2 tbsp brown sugar
2 tbsp honey
Dairy-free ice cream
Preheat the oven to 175°C fan-forced.
Peel and core the apples. Cut the apples into 1-inch pieces.
Use a whisk to combine the eggs, brown sugar, and vanilla extract until it comes together and is light and fluffy. Sift the flour and baking powder into the bowl, and use a spatula to fold through. Add the lemon zest and apples, and fold through the batter.
Line a baking dish with baking paper. Pour the batter over the apples in the baking dish. Top with almonds, brown sugar and honey.
Bake for 40-50 minutes until golden brown and firm on top,
Allow the cake to cool in the tray before serving.
Dust with icing sugar and serve with a generous spoonful of dairy-free ice cream.