I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Vegan multigrain flapjacks

A good flapjack is a wondrous thing, all chewy and slightly crunchy at the same time, a sort of toffee shroud for wayward oats. The other day, I was in a wholesome mood so threw in some rye flakes and sunflower seeds as well – the result is a more substantial flapjack, chewier and more robust. Not gluten-free, sadly, but dairy-free and vegan. And so easy to make...

Makes 12

80g dairy-free margarine
40g light brown soft sugar
3 tbsp golden syrup
175g rough oats
50g rye flakes
25g sunflower seeds
pinch of salt

Preheat the oven to 200C. Lightly grease a 20cm x 20cm loose-bottomed baking tin.
Melt the margarine with the sugar and syrup in a saucepan, then stir in all the other ingredients until everything is well coated.
Bake for 12 minutes until golden brown, cut into squares using a palette knife as soon as you remove the tin from the oven. Leave to cool completely before extracting the flapjacks.

Double chocolate muffins – gluten-free and dairy-free

The poor chocolate muffin. So often consigned to plastic wrap and kept moist with who-know-what additives. But there is another way! Treat yourself to 12 magnificently light muffins made with real ingredients, that can easily be made dairy-free, as necessary.  Part of what makes them so moist is the super sloppy batter, but this does mean the choc chunks don’t distribute evenly through muffin, not that this bothers me. If you prefer a more even chunkiness and don’t need them dairy-free, use 60g butter and 60ml (1/4 cup) oil instead of just oil.

Makes 12

150g (1 cup) gluten-free plain white flour blend

50g (1/2 cup) cocoa powder

150g (3/4 cup) granulated sugar

180ml (3/4 cup) milk or soya milk

125ml (½ cup) sunflower/canola oil

3 eggs

1 tsp vanilla extract

3 tsp gluten-free baking powder

100g dark or milk chocolate, chopped into small chunks

Place the flour blend, cocoa powder, sugar, milk/soya milk, sunflower oil, eggs and vanilla in a food processor and blend for about 10 seconds.

Now leave the mixture for 20 minutes – this is the magic step that prevent grittiness and avoids the need for additives like xantham gum. While you wait, preheat the oven to 160C and drop 12 muffin cases into a 12-cup muffin pan.

For the final stage, dust the top of the batter with the baking powder and whizz everything for a further couple of seconds. Pour the sloppy mixture equally between the cases, then drop in chocolate chunks into each one.

Pop the muffin pan in the oven for 20 minutes until risen. Remove from the oven and leave to cool in the tin. 

Pea soup and tea brack - from British fields

 Above: Instant GF & DF pea soup

Hodmedod's is an up-and-coming name in the wholefoods world and rightly so. If you’ve not come across the brand before, it is based in Suffolk and works with British farmers to create a range of pulses and grains – some tinned, some dried, some salted as snacks, and some milled (like the ones I was sent to try out).

I love the packaging – retro brown paper bags, arty labels and a few suggestions for use as well. These came in handy. The quinoa flour, fava bean flour and yellow and green pea flours were undeniably pretty, but what would they actually be good for, I wondered?  They are all gluten-free, so I did a few initial taste tests and decided to experiment with the fava bean and quinoa flours to make a classic from my mother’s kitchen – tea brack.

It’s the simplest cake ever: 1 mug of strong tea, 1 mug of raisins, ½ mug of sugar, 2 mugs of self-raising flour and an egg. I made two versions, one where I replaced the flour with fava bean, the other with quinoa. The results were baked, sliced and spread with butter… I can report that the ‘bean’ flavour of fava beans does not make it the best choice. The quinoa worked really well though – and to think that the healthy benefits of quinoa can be enjoyed mid-morning in a cake made it especially exciting.

The yellow pea flour and fava bean flour would make good gram flour substitutes, and I have a fab chocolate cake that they could be tried in (see here). But the green pea flour got me scratching my head a little more. It really is very green, and the pea flavour is pretty obvious. Luckily there were some suggestions on the pack – pancakes and soup. Yes, yes, I thought… I can see that you could add an egg and some milk, whip up some savoury pancakes and serve with eg. smoked salmon, sour cream and chives, lovely. But what of the soup…?

A few experiments later and I managed to create a fab alternative to a Cup-a-Soup for those days when you need something instant (and frankly, who doesn’t?). I’d happily have a stash of this in my cupboard and in fact I have just enjoyed some of it for lunch. Virtue and convenience… who can resist it?

Gluten-free, dairy-free tea brack

Serve sliced with butter or margarine, best eaten in the first couple of days.

1 mug of strong tea (cold)

1 mug of raisins

½ mug granulated sugar

2 mugs quinoa flour

1 egg

2 tsp baking powder

Preheat the oven to 160C, then oil a loaf tin with a little sunflower oil. Stir all the ingredients together until you have smooth batter and pour it into the loaf tin. Bake for 30 minutes until risen and golden. Leave to cool in the tin.

Dairy-free, gluten-free instant pea soup

2 tbsp green pea flour

½ tsp gluten-free and vegan vegetable stock powder

1 tsp humous (optional, but gives a creamier result)

approx. 300ml boiling water

Place the green pea flour, stock powder and hummous in a mug. Gradually stir in boiling water, taking care not to get lumps. Wait a minute while the soup thickens and the flour absorbs the moisture. Stir again…. You’re done!

And the winner is...

Last week marked one of the most exciting nights of the year - when the winners of the Freefrom Food Awards are revealed! What always strikes me is the passion - this isn't an awards do rammed with big names (though there are increasing numbers of those). Instead it is full of really hardworking people determined to make the world a better place through food, whether that's just a staple, a ready meal or something fancy for a special occasion. 
Yes, there were winners and not winners. That is the nature of these things. But there were also a huge stack of excellent products that will help families of all types and sizes to find food to eat together.

The official list is here, but because I was at the awards ceremony I got to taste all the winning products (hurrah!) and I have a personal list of favourites, which I am happy to share with you (in no particular order though because Nutribix won the overal prize I've put it first. Well done Nutribix!).

Nutribix: Gluten-free sorgum-based version of 'wheat bisk' type cereal - and fortified too
BFree Multi-seed bagels: Usually I just look polite when eating GF bagels. This time I honestly did think they were terrific (and they're nut free too)
The Coconut Collaborative's Little Chocolate Pots: small yet perfectly formed dairy-free dessert
Perfect World Carrot Cake Ice DF cream: I didn't realise the world needed Carrot Cake ice cream. How wrong I was!
Booja-booja Hazelnut Chocolate truffles: another fine entry from the vegan truffle heroes
Tesco's Free From Garlic baguette: Unbelievably this was vegan and gluten free (though noone would guess) - keep one in the freezer and you're sorted no matter who comes for dinner

Looking for a gourmet hotspot? Try Northamptonshire!

Each year, the Cotswolds attracts millions of visitors to its mixture of picturesque honey-coloured villages, great food and rolling hills. I won’t deny that it is a stunning part of the world. But if you’re looking for all of this – without the hordes – then cast your eyes further north…. at Northamptonshire.
The villages are gorgeous. Stone houses the colour of fudge (it’s part of the same geological seam as the stone in Oxfordshire/Gloucestershire), a verdant landscape and some fabulous places to dine make this a hidden gem of a county. Around 70% of it is farmland, with roughly 1 in 7 of the workforce employed in the food and drink industry. That’s an incredible 50,000 jobs.
And so we go on to the Northamptonshire Food & Drink Awards, now entering its seventh year. Winning one of these trophies is truly prestigious for the chefs, cafes, restaurants and food producers who take part. And rightly so, for in an age of mass-produced , low quality junk food, here is a county packed with artisanal producers lovingly crafting amazing food – like Cobbler’s Nibble cheese or The Good Loaf's bread – and food outlets where you can enjoy incredible meals, cooked with passion, made with produce from local suppliers.
For instance, you’d be hard pressed to find a more delightful town than Oundle, which looks like Cambridge in miniature. There is a stack of great eateries here, many of which are finalists in various categories. Don’t miss the Tap & Kitchen, which won the Restaurant of the Year Award last year for its home-from-home hospitality mixed with stellar cooking. Or head to the market town of Daventry, where the Evergreen Art Café, winner of last year’s Independent Café/Tea Room Award, is expanding thanks in no small part to its success.
Or if villages are more your thing, don’t miss the chocolate-box prettiness of Yardley Hastings, where the Food Pub winner Rose & Crown is your classic ‘ye olde pub’, rammed full of oak beams and enough character to fill your boots and then some. And if you'd prefer a curry you’ll still find outstanding choices (try Dhan Shiri in Brackley or Mem-Saab in Northampton).
The comprehensive Made in Northamptonshire Food & Drink Directory gives a list of produce and suppliers, while this website gives more details of winners and finalists in the awards, which reach their climax in November. The winners and finalists are all examples of British excellence – perfect for a special day out.

The Great Gluten-free Muffin Experiment

Aha, the great muffin experiment – which of my 8 featured gluten-free flours would work best when all baked to the same recipe?

Now, readers of my sponge cake experiment may recall that I deliberately used a) the recipe on the back of the pack, if it came with one, or b) a classic Delia Smith recipe for Victoria sponge because most of the flours liked to boast about how similar they are to wheat flour.

Personally though, I thought this approach was nonsense. Gluten-free flours are totally different in composition and behaviour to wheat flours although they may have a superficial resemblance. In the same way that I wouldn’t do a straight substitution between eg, mayonnaise and a Greek yogurt (which looks similar) in a recipe, neither would I do it with wheat flour and gluten-free flour.

So, for this experiment I have used my signature muffin recipe, specially developed for gluten-free flours. Its main point of difference is the thorough mixing followed by a 20-minute rest period. This is to take into account the fact gluten-free flours (specifically those based on rice flour) absorb moisture much slower that wheat flour. Raising agents are thus only added right before the mixture is baked (which caused a slight problem for the self-raising flours in my selection – more later).


Orange Poppyseed Muffins (from my book Gloriously GlutenFree)

For the muffins

225g gluten free plain white flour blend

150g granulated sugar

180ml milk (or dairy-free alternative)

125ml sunflower oil

3 eggs

2 large unwaxed oranges, grated zest only

1 tsp vanilla extract

pinch of fine salt

20g poppy seeds

3 tsp gluten-free baking powder

For the icing

100g (2/3 cup) icing sugar

2 1/2 tsp orange juice

Place the flour, sugar, milk, oil, eggs, orange zest, vanilla and salt into a food processor. Blend for a good 30 seconds (if you don’t have a food processor, whisk everything for a minute with an electric whisk). Now leave the mixture to stand for 20 minutes.

Preheat the oven to 160C. Drop 12 muffin cases into a 12-cup muffin pan.

After the 20 minutes standing time, add the poppy seeds and the baking powder and blend briefly to combine everything. You’ll have a runny mixture, but this is normal.

Pour out the mixture equally between the 12 cases. Pop the muffin pan in the oven for 20 minutes until slightly golden. Remove from the oven and leave them to cool in the tin.

Make the icing by mixing the icing sugar and orange juice together; place a dollop on the top of each muffin. If you like, grate a little extra orange zest onto the top of each muffin to decorate.


You can make a dairy-free version of this recipe by using soya milk in the place of the milk.


This time I decided to test 8 gluten-free flours. They were:

1. Isobel’s Gluten Free and Dairy Free Sponge Cake mix

2. Juvela Gluten-free Harvest White Mix

3. Bob’s Red Mill Gluten-free 1 to 1 Baking Flour

4. Mrs Crimble’s Muffin & Sponge Mix

5. Glutafin Multipurpose Fibre Mix

6. Orgran Self-raising Flour

7. Dove’s Plain White Flour

8. And a very exciting new wholegrain legume-free, rice-free flour by the FreeFrom Fairy which I like to call ‘Fairy Dust!’ (see my previous post)

For the flours that already included raising agent in the mix (Isobel’s, Orgran and Mrs Crimble’s), I added no further raising agent. In the case of Mrs Crimble's I didn’t add the sugar either (it has sugar added already). Otherwise, they were all treated the same and baked in the oven for 20 minutes as per the recipe. The colours varied from very pale (Isobel’s) to brownish (FreeFrom Fairy), though some of this was down to my oven. Some mixtures became very thick and gloopy, most notably the Orgran and Bob’s Red Mill. Otherwise, the batter was fairly sloppy. There was a variety of results when I opened the oven, as you’ll see on the pic. 


The most notable casualty of my delayed baking approach was the Orgran, which collapsed after it was removed from the oven and had an ultra-springy texture. Otherwise, though, I felt all the mixes performed well in that respect. The quality of the muffin sponge varied – some had quite obvious holes (such as Bob’s), some were very moist (Mrs Crimble’s) and some much dryer (Glutafin).

After our blind tasting, there were two that stood out, flavour-wise – the Isabel’s mix had a strong vanilla taste, but this was no doubt because I realised too late there was already vanilla added to the dry cake mix; and the FreeFrom Fairy flour which had a slight hint of buckwheat. The others all tasted pretty much the same, with textural and moistness differences the main variation between them.

Overall, our three favourites were the Mrs Crimble’s, Dove’s Farm and FreeFrom Fairy. Mrs Crimble’s was the kids’ favourite – mainly I think because it seemed more moist, possibly helped by the blend of additives, which didn’t endear it to me after reading the label*. My favourite was therefore Dove’s Farm, a straightforward blend of gluten-free flours**. FreeFrom Fairy’s blend performed really well too – it rose beautifully, looked good and didn’t crumble into pieces – for anyone wishing to cut down on/avoid rice I’d say give it a whirl.

Regardless of your favourite flour, try my recipe above. If you’d like to experiment with a few other alternative techniques, my book Gloriously Gluten Free has a number of different ones for you to try, which helps cut down (or even eliminate) the need for gums or other additives – even in yeast cookery.

*Mrs Crimble’s ingredients: Sugar, maize flour, rice flour, potato starch, emulsifiers (mono- and diglycerides of fatty acids and polyglycerol esters of fatty acids), raising agents (disodium dihydrogen phosphate and sodium bicarbonate), salt, stabiliser (xanthan gum), flavouring

**Dove’s Farm ingredients: Rice flour, potato flour, tapioca flour, maize flour, buckwheat flour

A rice-free, gluten-free flour on the horizon!

Rice – saviour of the gluten-free eater, or dangerous source of toxic arsenic? There’s been a lot chat about this subject over recent months, which investigations both by the UK and by the FDA in the US. 
Arsenic poisoning is serious stuff – it’s a heavy metal that is naturally found in the soil – high levels of arsenic leads to eg. stomach pain, convulsions and diaorrhea. There are also links to heart disease, cancer, stroke and other nasties.
Because arsenic can be dissolved in water, it can be absorbed by plants as they grow. Many grains, fruits and vegetables contain tiny traces of arsenic, but it has been discovered that rice naturally absorbs in it higher concentrations than other grains (and often in its most toxic form), regardless of whether it is organically grown or not. Because the body finds it very difficult to get rid of arsenic, levels can accumulate in the body over time – and the more of it you ingest, the worse the problem. Children are especially sensitive to it too.
The FDA has done quite a lot of research, with an interesting table on how much arsenic has been found in different rice products (bear in mind some of the sample sizes are very small). However, it’s worth also remembering that for centuries, millions of people have relied on a daily diet of rice – so this is very much about minimising risk rather than needing to eliminate it all together.
If you’re worried, try to find alternatives where you can. But while a substitute for rice milk or hot rice cereal can be fairly straightforward, it’s tricky when it comes to gluten-free flours because so many of them use rice flour as a key ingredient.
Thankfully, there’s a new product on the horizon. Vicki Montague, the ‘FreeFrom Fairy’, was worried about the amount of rice her daughter was eating, in particular because it was frequently the case that she’d be having it three times a day, so has decided to do something about it.
“My daughter was diagnosed with coeliac disease in 2010 after being diagnosed with cow’s milk protein and egg allergies before that. It was in 2014 that I started to read about arsenic being contained in milk. I had known for a while that under five’s were not recommended to have rice milk but until that point I stayed firmly under the duvet when it came to reading about why this was.  In the back of my mind I knew that my daughter was eating a lot of rice.  As soon as she went gluten-free, rice popped up in everything from her breakfast cereal in the morning, to her bread for lunch, to her pasta at tea time,” says Vicki.
“When I finally read about the occurrence of inorganic arsenic in rice I decided it was time to address my daughter’s diet. Making everything from scratch wasn’t the answer because the only gluten-free flour blends on the market either contain rice flour or a combination of bean flours (that don’t agree with any of our tummies). So, with my background in science and my love of experiments I set about creating my own flour blend that would provide my daughter with vital nutrition while at the same time being free from rice.  It was important for me to create something that I could use in everything I made; I hate faffing around with hundreds of different flours (even though it is what I have done for years to create one successful blend!) and wanted to make our life as simple as possible! It also had to provide protein, fibre and calcium since these things are often lacking, but important in a gluten-free diet.
“I read about the different properties of each of the different gluten-free flours; I read about the nutritional content of them, I read about how to replicate gluten in gluten-free flours; I tried to get as many wholegrains in there as possible…in fact I confess to becoming rather an obsessed flour geek!”
Vicki has now created a wholegrain, multipurpose gluten-free flour blend that is also great for those with sensitive tummies and IBS because it contains no high FODMAP flours and no gums. The actual make-up is still under wraps at the moment, but all will soon be revealed. The flour has been repeatedly tested and Vicki is now in the process of bringing it to market, so watch this space!
NEXT WEEK – find out what happens when I use Vicki's flour to make muffins!

The art of food judging

This is the palette not of an artist, but of a food judge (they're a mixture of sauces and salad creams).

I was honoured to be asked to help judge the FreeFromFood Awards 2016 and was not as easy as you might think. Tasting a long list of store cupboard essentials takes a a lot of careful consideration and is a huge responsibility.

Finding my own favourites was easy (not that I knew what they were at the time as everything is kept anonymous) – Bute Island Foods' Creamy Scheese in Spring Onion & Cracked Black Pepper, Origin Earth's GF crackers with caraway, Natural World Almond & Coconut spread, Sweetpea Pantry's Grainy Brainy Pancakes and Miso Tasty's Classic Shiro Miso soup were all contenders, from my point of view, and I'd happily give them a home in my cupboard. But after we'd noted our own preferences came the (sometimes heated) discussion. Who was it actually aimed at? Did it fulfill a need in the 'free-from' community? Was it properly labelled? Did others actually agree that it was nice? Hearing other people's points of view was fascinating - what might eg. impress a judge from the food industry because of its clever packaging, might not impress a judge more on the consumer side because it had so many additives. 

In fact, many of the products that didn't make it onto the overall shortlist received high scores from one judge or other, so it's definitely worth checking all the product entries as well as the shortlist if you're after ideas - and well done to all those on the shortlist, as they've definitely earned their stripes. Now all you need to know is the winner... and that'll have to wait until April!

See for more details and the shortlist!

Pancakes - gluten-free, dairy-free or egg-free!

Yes, it's that time of the year again and one of my personal favourites - Pancake Day! I had my perfect job when I was 15, working in a pancake van at festivals, and I was allowed to eat as many as I liked (which definitely made up for the low wages).

The beauty of pancakes - and here I mean a thin, crepe-style pancake rather than an American thick one - is how adaptable they are. Your batter should be the consistency of single cream and you need a smear of oil/butter to get that pretty

Want your pancakes EGG FREE?
So easy - just mix wheat flour and milk together until you have batter of the right thickness. This might come as a surprise because it's always felt that eggs are needed as a binding agent. While this is true in some recipes (see my gluten-free pancakes, below), it's not true when you have wheat flour because the gluten in it acts like a brilliant binder with no extra help needed.

Want your pancakes DAIRY FREE?
This is even easier! The milk in pancake recipes could just as easily be replaced with a non-acidic alternative, eg. soya milk, rice milk, almond milk etc - even water! 

Want your pancakes GLUTEN FREE?
As mentioned in my bit about eggs, it's the gluten in pancakes that allows you to get them super-thin. However, there is a way to replicate this effect without needing to use additives like xanthan gum. Here's my recipe, from my book Gloriously Gluten Free. They take a little longer to fry than regular pancakes, so make them in the biggest frying pan you have.

Gluten-free thin pancakes (crepes) -  picture above and below

Makes about 8

35g brown rice flour
250ml milk or milk alternative
250ml water
55g potato flour (potato starch)
pinch of salt
2 beaten eggs
sunflower oil/butter for frying

Gently heat the brown rice flour and milk in a pan, whisking constantly, until you have a thick mixture. Remove from the heat. Slowly whisk in the water, followed by the potato flour and salt. Whisk in the eggs. Pour the batter into a jug.
Lightly grease your frying pan before use (I use a scrumpled-up piece of paper kitchen towel dipped in butter or oil). Pour on a dollop of batter and swirl the pan so your batter forms a thin layer across the base of the pan. Cook for 2-3 minutes until golden underneath, then flip over and do the other side.
Place finished pancakes on a plate under a clean tea towel while you fry the others. Serve warm.

Recipes from my new book, Sensationally Sugar Free

Cream cheese & apple twists, pistachio kulfi and sticky date & apple cake - just some of the recipes from my new book, Sensationally Sugar Free by Hamlyn. A handy recipe finder at the front lists which recipes are gluten-free, dairy-free, vegan or contain no eggs or nuts.

Sensationally Sugar Free - my new book out Jan 7!

It's January. And with it comes all those resolutions that can be really tricky to keep! However, I hope that my new book by Octopus Books, called Sensationally Sugar Free, will help. Over the past few months I couldn't help but notice how the news is increasingly pointing to excess sugar as being detrimental to our health (just take a look at this single example from the Guardian
I know you're wondering how something can be sugar free and have over 100 recipes for cakes, desserts, ice creams and snacks. Of course, there is some sweetness. But I have used no 'table sugar' (by that I mean white or brown sugar), or date syrup, or rice malt syrup or agave syrup. Except in two or three occasions where I needed a tiny hit of its syrupy consistency I haven't used honey either because chemically speaking, it's very close to table sugar.
Instead, I have harnessed the natural sweetness of whole fruits (and vegetables like carrots), rice milk, nuts and perhaps a tiny bit of stevia where a little added boost was needed. Where possible I've used wholemeal flour as well - but still ensured each recipe is simple, tasty and totally moreish. So if you're in need of ideas, head to your nearest bookshop or try Amazon:

Gluten-free Danish apple cake (and make it egg-free and dairy-free too!)

It’s tempting to think that gluten-free flours will behave similarly to wheat flour because they look the same.  But it’s just not true. In many ways their properties quite different and therefore we can’t really expect recipes developed for wheat flour to give good results with gluten-free flour. Manufacturers would like us to think that we can – but this is why they end up loading their products with additives of one sort and other (gums, like xanthan gum, are an example).

If you’d prefer to avoid additives when you can, then I totally sympathise. But is it possible? Well, yes. I spent hours and hours developing new methods for my book, Gloriously Gluten Free, which included making non-gritty, non-crumbly cakes that contained no additives whatsoever. All that was needed was a new method. Most gluten-free flour blends contain rice flour as a major component, but it tends to give a gritty feel when baked and can be very crumbly. But cooked rice is not gritty and it gets really claggy! Using this flash of inspiration, I just pre-cooked some of my cake batter. Ta-da! The results I wanted…

This cake is based on the cover star of Gloriously Gluten Free, a delicious strawberry sponge. Here I’ve adapted it to a more autumnal theme, using mixed spice and apples. If you want it dairy free or egg free, just see my adaptations at the end. I think it’s great served with some Coyo Vanilla dairy-free yogurt, or crème fraiche.

Serves 8

150g unsalted butter
150g light brown soft sugar
125ml water
200g gluten-free plain white flour blend (choose one with no additives, eg Doves Farm)
70g ground almonds
2 tsp gluten-free baking powder
½ tsp mixed spice
pinch of fine salt
4 eggs
300g peeled cooked apples, thinly sliced
1 tbsp flaked almonds
2 tsp Demerara sugar
¼ tsp ground cinnamon
Sunflower oil for oiling the tin

Melt the butter with the sugar and water in a saucepan on a medium-high heat. Add the flour blend and then whisk constantly. The mixture will thicken – keep whisking to stop it sticking to the bottom of the pan. Don’t worry about small lumps.
Once you have a thick paste, remove the pan from the heat. Keep whisking for a further 20 seconds or so. Now set the mixture to one side.
Preheat the oven to 150C. Lightly oil a deep 20cm/8” cake tin with some sunflower oil.
In a large bowl, measure out the ground almonds, baking powder, mixed spice and salt. Pour the mixture in the pan into the bowl and add the eggs. Whisk everything for a minute (use an electric whisk if you have one).
Spoon out half the mixture into the cake tin and gently smooth it out to make an even layer across the tin using a spatula. Arrange half the apple slices across the top. Spread the remaining cake mixture on top, smoothing it gently with the spatula as before. Arrange the rest of the apple slices across the top, then scatter the flaked almonds, Demerara sugar and cinnamon to finish.
Bake the cake for about 40 minutes until it has risen and the apple slices have started to brown. An inserted skewer should come out clean. Let the cake cool in the tin before serving.

MAKE IT DAIRY FREE: Use dairy-free margarine in place of the butter
MAKE IT EGG FREE: Stir 4tsp Orgran No Egg egg replacer into 125ml water. Use in place of the eggs.