Although my ballerina apple trees only produced 4 apples this year, it was enough to make my favourite chocolate apple cake. It is light and moist, and easy to blitz together in the food processor. It is great as a cake or as a dessert.
Food processor – chop unpeeled apples, add remaining ingredients in the order given. Process in short bursts until combined.
Turn into greased 23cm pan and sprinkle with 1/4 cup slivered almonds.
Bake at 180C for 35 mins or until centre springs back.
I served mine with spiced brandied cherries and yoghurt.