Method

• Line a 20cm cake pan, and preheat the oven to 160 degrees celsius
• In bowl, combine the butter, rice malt syrup, eggs and vanilla
• Beat well with and egg beater
• Add in the almond meal, baking powder, and cinnamon and beat again until well combined
• Pour into the prepared tin, flattening gently with the back of a spoon
• Core the apple (do not peel) and cut into ½ cm slices
• Place over the top of the cake batter in a circular pattern
• Sprinkle with sliced almonds
• Bake in the oven for 50 mins, checking to make sure it isn’t over browning
• Allow to cool before removing from the cake tin
• Serve alongside some plain unsweetened yoghurt
• Enjoy!