- 1 ½ cup Whole Almonds
- 2 tsp. Almond Extract
- ¾ cup Sugar
- ½ cup Coco Joy Coconut Oil
- 1 tsp. Cinnamon
- ½ tsp. Sea Salt
- ½ Red Delicious Apple; thinly sliced
- 2 tbsp. Brown Rice Flour
- ½ cup Sliced Almonds
- 2 tbsp. Corn Flour
- 2 tbsp. White Sugar
- 1 tsp. Baking Powder
- 3 Eggs
Preheat oven to 356 degrees Fahrenheit. Grease an 8-inch spring form pan with coconut oil and line bottom with greaseproof paper.
In a food processor, combine almonds, sugar, and salt. Blitz until almonds are very finely ground, about 30 seconds. Add cinnamon, brown rice flour, corn flour and baking powder; pulse until they are mixed through.
Add eggs and almond extract; process until a think batter forms. Pour in coconut oil and process until batter is well combined, about 20 seconds.
Scrape batter into prepared pan. Arrange apple slices over the top. Sprinkle evenly with sliced almonds, then with white sugar.
Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool in pan for about 20 minutes before serving. Run a knife around the edge of cake before removing sides.