This is a hard sweet to define, adapted from a cake recipe but actually lovely warm with cream or ice cream too.
As it is quite crumbly by nature I also use it to make apple pie ice cream if there is any left over.
120g butter, melted
400g caster sugar
1 teaspoon vanilla extract
150g ground almonds
100g brown rice flour
2 teaspoons gluten free baking powder
3 teaspoons ground cinnamon
4 apples, peeled, cored and diced
Preheat the oven to 180 degrees Centigrade.
Grease and line a 30cm by 15cm cake tin.
Whisk the butter, sugar and eggs in a large bowl.
Add the ground almonds, brown rice flour, baking powder, cinnamon and apples, mix well.
Spoon into the prepared tin, spreading it right up to the edges.
Bake for 40-45 minutes.
Allow to cool in the tin.