Apple ginger cake with salted caramel sauce

Apple purée

• 500 g red apples (approx. 4 apples), peeled, cored and cut into pieces (2 cm)

Cake

• 180 g extra virgin olive oil, plus extra for greasing (see Tips)
• 400 g spelt flour, plus extra for dusting
• 3 cm piece fresh ginger, peeled
• 3 eggs
• 150 g coconut sugar (see Tips)
• 1 tsp natural vanilla extract
• 2 tsp bicarbonate of soda
• 1 pinch salt
• 1 pinch ground black pepper
• 2 tsp ground cinnamon
• 2 tsp ground cloves

Salted caramel sauce

• 120 g salted butter
• 150 g double cream (see Tips)
• 100 g coconut sugar (see Tips)
• ¼ - ½ tsp salt