Maple apple almond cake

• Vegetarian

• Produce

  • 2 Gold apples, large

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Maple syrup, dark or very dark pure
  • 3 tbsp Maple syrup, dark pure

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1/2 cup Whole wheat flour, white

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Nuts & Seeds

  • 1 cup Almonds, whole raw unsalted

• Dairy

  • 8 tbsp Butter, unsalted

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray.
• Place almonds in a food processor fitted with a steel blade attachment. Process until the almonds are finely ground, 20 to 30 seconds. Add all-purpose flour, whole-wheat flour, baking soda and salt and pulse to combine.
• Beat eggs and 1 cup maple syrup in a large bowl until smooth. Gradually beat in butter.
• Stir the almond mixture into the maple mixture by hand. Stir in apples. Transfer to the prepared pan and bake until the torte springs back when lightly touched and a toothpick inserted in the center comes out with moist crumbs attached, 44 to 48 minutes. Cool on a wire rack completely.
• Stir confectioners sugar, 3 tablespoons maple syrup, vinegar and cinnamon in a small bowl. Run a knife along the edges of the cake. Remove sides from the spring-form pan and spread the glaze over the cake.