Stir together 3 cups almond flour, 1 tsp baking powder and ¼ tsp salt in a medium bowl.
In a large bowl, use a handheld electric mixer to beat together 1 1/2 cup coconut sugar and 1/2 cup melted coconut oil until well combined. Mix in 6 eggs (1 at a time), beating well after each one then beat in 1/2 tsp vanilla extract and 1/2 tsp almond extract.
Add almond flour mixture and continue to mix on low speed until blended. Fold in chopped apples and pour cake batter into a greased 9" (8" will work as well) springform. Top with slivered almonds.
Bake 45 - 50 min at 350˚F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to a serving platter, serve warm or at room temperature.
Warm apricot preserves in a small pan over medium heat until it breaks down. Using a cooking brush, brush the top of the cake with the warm apricot preserve.
Apple Almond Cake (Paleo, Gluten-Free)
Amount Per Serving
Calories 346Calories from Fat 225
% Daily Value*
Saturated Fat 9g45%
Vitamin A 130IU3%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.