Apple, Almond and Olive Oil Cake

This cake is dense, moist and intensely flavoursome whilst not being too sweet. The almond meal caramelises along the bottom and sides of the cake, giving it an almost tart-like shell. This cake is easy to make, hard to overcook, and always turns out delicious.

Apple, Almond and Olive Oil Cake 

90g olive oil
90g (1/2 cup) brown sugar
2 eggs
2 tbs natural yoghurt
1 1/2 cups almond meal
1/2 cup plain flour
1tbs finely grated lemon rind
1 apple, grated
2 apples sliced into thin, half-moon shapes 

Preheat oven to 160C. Grease a 25cm cake tin. Beat together the oil and brown sugar for two minutes. Beat in the eggs and yoghurt. Combine the almond meal, flour, lemon rind and grated apple and add to the wet ingredients and mix well. Pour the batter into the prepared cake tin, and top it off with the sliced apple in a spiral pattern from the outside in to give a lovely 'rose' effect. Bake for 40-45 minutes or until the cake batter is golden. Serve warm with a generous dollop of natural yoghurt.