Cinnamon Apple Honey Cake

3 medium apples 

2 tablespoons lemon juice 

1 teaspoon vanilla 

1 teaspoon cinnamon 

4 eggs, separated 

160g/5.6ozs. honey 

200g/7ozs. almond meal (ground almonds) 

Flaked almonds to sprinkle on top 

Preheat oven to 180C/350F and line the base and sides of a 20cm/8inch springform tin with parchment.

Peel and grate the apples and toss with the lemon zest, juice, vanilla and cinnamon and set aside.

Separate the eggs making sure that there is no yolk in the whites at all. Whisk the egg whites until you get stiff peaks. Set aside in a bowl. 

Then in another bowl beat the egg yolk and honey for a minute and then add the almond meal. 

Stir in the apple mixture and gently fold in the egg whites in four lots making sure that there are no streaks of white remaining. 

Scoop into the baking tin and sprinkle with the flaked almonds and bake for 30 minutes or until the centre springs back when touched.