This is a very light sponge cake sweetened with apples and maple syrup. You can add cinnamon if you like but it is delicious without it.

3 apples peeled and sliced- it really does not matter which type cooking or dessert

4 eggs

125ml maple syrup

1 tsp vanilla extract

150ml sunflower oil (or melted coconut oil – this will give a slightly denser cake)

300g gluten free self-raising flour (I use Doves Farm)

1tsp ground cinnamon (optional)

30cm x 20cm approx tin greased with oil and lined with greaseproof paper. Preheat oven to 150 degC fan (170degC)

Using an electric hand whisk or freestanding mixer with a whisk attachment, whisk the eggs, maple syrup and vanilla for at least 5 minutes until pale and voluminous. Add the oil a little at a time whilst whisking on low speed until fully incorporated. Sieve in the flour in 2 batches folding it in gently. Pour into the prepared tin and top with the apple slices. Bake for approximately 25-30 minutes until the sponge springs back when touched in the centre of the tin or a skewer comes out clean from the centre when inserted.

Leave to cool in the tin for 10 minutes before turning out onto a cooling rack. Keeps for up to 3 days in an airtight container or freeze up to 3 months.