Kale patch cake
PREP + COOK TIME 1 HOUR 25 MINUTES SERVES 12
180g kale leaves, stalks removed
7 small red-skinned apples (700g)
6 eggs, beaten lightly
1 cup (220g) caster sugar
2 cups (240g) almond meal
1 teaspoon gluten-free baking powder
¼ cup (25g) coarsely chopped pecans
1¼ teaspoons ground cinnamon
2 teaspoons caster sugar, extra
300g creme fraiche
1 Preheat oven to 160°C/140°C fan. Grease a deep 22cm round springform cake pan; line with baking paper.
2 Reserve 2 kale leaves. Coarsely chop remaining leaves. Boil or microwave chopped kale until just tender; drain. When cool enough to handle, squeeze out excess moisture. Blend or process until smooth.
Halve 6 of the apples horizontally. Coarsely grate remaining whole apple and bottom halves of the cut apples. Combine grated apple, kale puree and
