Now let’s make this amazing cake, oil the tin and line with greased parchment. I used a 9x9 inch tin for this and is the perfect size, the parchment paper makes it easier to bring out of the tin to cool and serve.

In your medium bowl measure all your dry ingredients including the oats, ground almond (flour), brown sugar, baking powder, baking soda, ground seed mix, and cinnamon. Mix until combined, the fragrance from this is so amazing, almond and cinnamon just have the warmest scent ever! Chop your apples into about 2cm cubes and slice about half an apple into thin crescents for topping your cake. I do not peel the apples as most of its nutritional value is in the flesh - plus we don't want to lose that autumn red. Once combined add your diced apples to coat in the mix to lock in the moisture and prevents them turning into liquid when baking. I used oats as this is a good breakfast option with low-cholesterol and an alterative way to eat oats.

Set aside and preheat the oven to 190 degrees Celsius.

Mix the wet ingredients in a large bowl, eggs first (whisked thoroughly), almond & vanilla (optional) extract, rapeseed oil, yoghurt. I use whatever yoghurt I have in the fridge including Greek, plain or even flavoured yoghurt. In this recipe I used vanilla so I did not use the vanilla extract and that's why I say its optional. I usually whip these breakfast options together with whatever ingredients I have to keep it exciting and enjoyable - my cooking/baking motto😊. This is home baking after all, make your own rules!

Now, pour the dry into the wet ingredient and fold till well combined with a spoon (other way round works also). Do not overmix and add more Greek yoghurt if it seems too dry - this should be quite a wet batter. Cover with your toppings - mix the almond flakes, brown sugar, and rapeseed oil. This gives a crumble effect and then slight press in the apple slices fairly evenly across the tin.

Bake for 25 - 30 mins at 190 degrees c, this completely depends on your oven power so do check at the 20 mins mark with a sharp toothpick. If you notice it is getting too brown lower to 180 c. Using a toothpick or something similar to poke into it will make sure its not dry. After about 25mins check again to ensure it’s done, you know this when the stick pulls out clear. When its cooked and still hot use a knife to make 9 squares, gently cutting across. Allow to cool for 5-10 mins and then bring it out of the tin to either serve or portion away for later in the week. Obviously if you are serving a crowd you can serve hot and in small side plates, yoghurt on the side totally optional but recommended. You can also serve with an extract serving of fruits and a cup of tea - beautiful start to the morning!

These store well in an airtight container for a couple of days in the fridge and about a month in the freezer in ready to go containers. You can either allow this to defrost overnight in the fridge and serve cold or heat up in the microwave for about 40 secs - 1min.

Let me know in the comments how easy this was for you and do share my blog if you've found it useful 😊