Inspired by La Tartine Gourmande
- 1/3 cup walnuts
- 3 apples
- 1/2 teaspoon cinnamon
- 2/3 cup sugar + 2 tablespoons (for apples)
- 1/2 cup plain Greek yogurt (One individual container will do)
- 1 tsp vanilla
- 3 eggs
- 1/2 cup minus 1 Tablespoon good quality, fruity olive oil
- Pinch of salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/3 cup flour
- 4 tablespoons almond flour
Place the walnuts on a baking sheet and roast them (about 5 to 7 minutes). Remove and cool them; chop coarsely and set aside.
Wash the apples and slice them finely (either do halves or wholes, depending on the design you want on your cake -- I did a mix of the two).
In a non-stick frying pan, heat 2 tablespoons butter on medium heat, and add the apple slices with the cinnamon and 2 tablespoons sugar. Toss well and cook for about 4 minutes, or until slightly tender.
Arrange the apple slices at the bottom of the mold (this is going to be the pretty top of your cake).
In a large bowl, mix the yogurt with the sugar. Add the vanilla seeds, and mix well. Add the eggs, and then the olive oil.
Finish with the flours, salt, baking powder, baking soda and nuts.
Pour this batter over the apples and bake the cake for about 30 to 35 minutes, or until the blade of a knife inserted in the cake comes out dry. Let the cake cool and then unmold on a rack. Enjoy!