Almond, Apple & Blackberry Moist Skillet Cake

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Almond, Apple & Blackberry Moist Skillet Cake

Course Breakfast, Dessert

Servings

Calories 2kcal

Ingredients

Filling

3 sweet apples
100 g blackberries, frozen are fine
1 tbsp coconut sugar alternatively brown sugar or sukrin gold
1 knob of butter or coconut oil
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp cloves/all spice
1/8 tsp groung ginger

Batter

3/4 cup ground almonds (100 g)
2 tbsp coconut sugar alternatively brown sugar or sukrin gold
1/2 tsp ground vanilla
1/2 tsp baking powder
a pinch of salt
1 tbsp melted coconut oil or butter
1 egg, whisked
Around 1/5 cup full fat coconut milk(50 ml)

Metric - US Customary

Instructions

Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks. You need to use an oven proof skillet* about 20 cm i diameter. Melt butter and sugar on high heat and add the apples and spices. Saut © for 5 min until the apples are caramelized and slightly tender.
Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk.
Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist.
Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.
Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top.. Enjoy.

Notes

The cake is gluten free, grain free and dairy free. For a vegan option substitute egg with chia gel. Add 1 tbsp chia seeds + 2 tbsp water/apple juice in a glass, stir and set a side for 10 min.

Nutrition