Apple Cinnamon Cake

This is a sweet variation on Teri's wonderful onion torte,


Ingredients

2 TBSP butter or ghee
2 ½ cups finely chopped apples and or pears
Batter:
1 cup almond flour
1/2 cup ground sunflower seeds
1/2 cup ground pumpkin seeds
1-2 tsp cinnamon (to taste)
1/4 cup butter or ghee, melted
1 tsp baking soda
1 tsp. sea salt
3 eggs
1 TBSP cider vinegar + enough water to equal 1/3 cup liquid
2 tsp vanilla

Method:

Preheat oven to 350 degrees F. Melt 2 TBSP butter in a 10-inch cast-iron or other heavy-bottomed, oven-proof skillet. Saute the apples and pears until translucent and a bit golden brown. Keep the pan on low to keep it and the apples hot when you add the batter.

Put the nut flour, ground seeds, baking soda, cinnamon and salt into the mixer (fitted with whisk attachment) and mix briefly to combine. Add the eggs and butter and beat briefly. Turn the mixer to high and pour in the vinegar/water mixture and the vanilla. Stop the mixer and scrape the sides and bottom. Continue to beat on high for a minute. The consistency should be like cornbread batter, maybe a little thicker, but NOT sticky or heavy. If it is thick like peanut butter, add more water.

Pour batter immediately into pan. Fold in the apples with a rubber spatula, then smooth the top and place into the hot oven. Bake for about 30 minutes, or until a knife comes out clean (moist is OK, but no batter should appear on the knife). Serve hot with butter or homemade hazelnut ice cream.

NOTES:

Baking soda is SCD-legal, but not GAPS-legal. The vinegar in the recipe neutralizes the baking soda, so shouldn't cause a problem, but if you wish you can omit the baking soda and vinegar. Keeping these two ingredients in gives a more soft, moist cake.

Using a coffee grinder to grind the seeds gives a finer flour then using a food processor.