Turn mixture out onto a lightly floured surface knead 2 minutes. Add bread flour to yeast mixture stir until a soft dough forms. Lightly spoon bread flour into dry measuring cups level with a knife. Add milk mixture to flour mixture stir 1 minute. Combine milk, 1/2 cup water, butter, and canola oil in a microwave-safe bowl microwave at HIGH 2 minutes, stirring every 30 seconds until mixture is warm (100° to 110°).Combine whole wheat flour, sugar, salt, and quick-rise yeast in a large bowl, stirring well with a whisk. Lightly spoon whole wheat flour into dry measuring cups level with a knife.This is delicious served warm or cold with a generous sprinkling of icing sugar. Leave to cool slightly before you remove the cake from the tin.Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil. Bake for about 40 minutes or until a skewer inserted into the cake comes out clean.Pour into the prepared cake tin and sprinkle with the flaked almonds. Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together.You still want a little bite and texture. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar.Lightly grease and line the base of a 25cm spring form tin with a little oil.

Golden grain farms