2 large apples (Granny Smith or Pink Lady are great), peeled and sliced into 2cm thick pieces
Juice and zest of one lemon
180g white sugar
125g unsalted butter, softened
100ml olive oil
250g almond meal
50g plain flour
1 tsp baking powder
100g walnuts, roughly chopped
Pinch of sea salt
Rosemary, to garnish
Preheat your oven to 180C degrees and line a 23cm springform pan with baking paper.
Toss cut apples with the lemon juice and 2 tablespoons of sugar in a bowl.
In cake mixer, beat together the sugar and butter until pale, before adding in eggs.
Beat in milk, olive oil and lemon zest before removing from cake mixer and mixing in flour, almond meal, baking powder, salt and walnuts.
Pour into prepared tin and cook in oven for 45 minutes to one hour, or until golden and springy to touch.
Shown here in our Dune Bowl.