Moist Apple, Pecan, and Cranberry Cake

Preheat the oven to 180 °C.

Peel the apples and cut them into small cubes. Drizzle them with a tablespoon of cranberry balsamic vinegar and let them sit for 10 minutes.

In a mixing bowl, whisk the eggs with the sugar. Stir in the melted butter, then add the flour, ground almonds, baking powder, and salt.

Pour the remaining two tablespoons of white cranberry balsamic vinegar into the batter, then add the apples and chopped walnuts. Gently fold them in.

Pour the batter into a buttered pan and bake for 40 to 45 minutes, until a knife inserted into the center comes out clean.

Let it cool slightly before serving. For an even more indulgent treat, add a light drizzle of white cranberry balsamic vinegar just before serving.