Preheat the oven to 185c. In a large mixing bowl place the oat flour, almond meal, baking powder and nutmeg and mix till well combined. Make a well in the centre and add in the eggs, apple puree, olive oil, honey, vanilla extract and almond extract. Using a wooden spoon mix the liquids into each other and then start to combine the outer edges of the flour mix until everything is well combined.
Pour the cake batter into a regular sized prepared baking tin lined with baking paper. Take the handful of chopped almonds and scatter them over the top of the batter. Finish with a little more nutmeg if you desire.
Place the cake in the oven and bake for 45 minutes, or until the cake springs back when touched in the middle. Leave the cake to cool in the tin for approximately ten minutes and then turn it out onto a wire wrack to cool.
Serve this Apple & Almond Breakfast Cake alone or with a dollop of your favourite yoghurt or ricotta.
This cake is best kept in the fridge after one day. If you have any left after 4 days then move it to the freezer.