6 medium apples, peeled, cored and sliced

4 Tbs. safflower oil
1/8 cup water
1/4 tsp cinnamon
2 Tbs. ground raw almonds
2 whole eggs or equivalent egg substitute, beaten slightly
6 yolks or equivalent egg substitute, beaten slightly
6 tsp. maple syrup
1. Cook apples in a pan with oil, a little water and cinnamon. When soft mash with a fork.
2. Add ground almonds and blend. Remove from pan and allow to cool. Apples should be a pulp (you can put in food processor or blender if you like and blend until smooth).
3. Add two whole eggs and 6 egg yolks whisked as for an omelette; add syrup and blend well; pour into greased mould.
4. Bake in a pan of hot water (bain-marie) in a 325 F/160 C for 1 hour.
5. Turn out on to a serving dish and serve warm sprinkled with artificial sweetener and cinammon.
Serving suggestion This cake can also be served cold with Nonfat Whipped Cream.