This is what my Wednesday afternoons usually look like.
adapted from here
225g unsalted butter, room temperature and cut into small cubes, plus extra for greasing
450g apples (I used Pink Lady), chopped
100g pitted prunes
2 tablespoons honey
4 eggs, beaten
1/4 cup brown sugar
100g brown rice flour, plus 1 teaspoon extra for sprinkling
30g quinoa flour
20g potato flour
100g ground almonds
1/4 teaspoon salt
1 1/2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
50g pecans, roughly chopped
2 tablespoons demerara sugar
Preheat the oven to 180C (350F). Grease the base and sides of a 23 cm round cake pan with butter and line with baking paper. Set aside.
Put the butter, apples, prunes, sultanas and honey into a food processor and blitz until it is a fine mush. Add the eggs and blitz again briefly.
In a separate bowl, combine the brown sugar, brown rice flour, quinoa flour, potato flour, ground almonds, salt, baking powder, cinnamon, ginger and nutmeg. Add the apple mixture and stir to combine.
Pour the batter into the prepared pan. Mix the chopped pecans and demerara sugar with the teaspoon of brown rice flour and scatter over the top. Bake for 50 - 60 minutes until golden and cooked through. Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.