Apple Almond Cake (Paleo, Gluten-Free)

Ingredients

• 3 cups almond meal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cup coconut sugar
• 1/2 cup melted coconut oil
• 6 eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 cups peeled and chopped apples (Granny Smith)
• 1/4 cup apricot preserves

Instructions

1. 1

   Stir together 3 cups almond flour, 1 tsp baking powder and ¼ tsp salt in a medium bowl.

2. 2

   In a large bowl, use a handheld electric mixer to beat together 1 1/2 cup coconut sugar and 1/2 cup melted coconut oil until well combined. Mix in 6 eggs (1 at a time), beating well after each one then beat in 1/2 tsp vanilla extract and 1/2 tsp almond extract.

3. 3

   Add almond flour mixture and continue to mix on low speed until blended. Fold in chopped apples and pour cake batter into a greased 9" (8" will work as well) springform. Top with slivered almonds.

4. 4

   Bake 45 - 50 min at 350˚F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to a serving platter, serve warm or at room temperature.

5. 5

   Warm apricot preserves in a small pan over medium heat until it breaks down. Using a cooking brush, brush the top of the cake with the warm apricot preserve.