1vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract
pinchof pink Himalayan salt
For the topping:
2tablespoonssoft brown sugar
2teaspoonsground cinnamon
4apples, unpeeled and cored, then quartered and sliced into thin half-moons
To serve:
vanilla custard
Instructions
Preheat the oven to 180°C (350°F/gas 4). Line a 20 cm (8 in) cake pan with baking parchment or use a good-quality silicone mould.
Add all the cake ingredients to a food processor and blitz for about 5 minutes until everything is well incorporated. Pour the mixture into the cake pan.
For the topping, mix the sugar and cinnamon together in a small bowl, then sprinkle a layer of the mixture over the cake. Arrange the apples neatly to cover the top of the cake, then sprinkle the remaining sugar and cinnamon over the apples.
Bake in the middle of the oven for 45 minutes. Switch the oven off and leave the cake to sit in the oven for a further 15 minutes.
Remove the cake from the oven, then transfer to a wire rack to cool. Once cooled pop the cake out of the pan onto a serving plate.