Cashew, Parmasan and Basil Dip

An email from mum after she brought this around for afternoon tea.

Grate 10 g Parmesan cheese.  Set Aside.
Crush 1 small garlic clove.
Add 100g raw cashews and process to desired texture.
Add  parmesan cheese,
15 -30g grape seed oil, ( you could use olive, or macadamia etc)
1 tsp white vinegar (I used apple cider Vinegar)
A good handful of basil, ( or more)
Salt to taste
And process

Upside Down Apple Cake

Ingredients
4 eggs separated
1c caster sugar
zest of 1 lemon
80ml olive oil
80ml fruit juice (any kind)
1c plain flour
(for gluten free half cup of rice flour and half cup of almond meal)
3/4tsp baking powder (gluten free)
4 apples peeled, cored and cut into slices
Juice of half a lemon
4tbl brown sugar

Method
1. Preheat the oven to 180c, Line and collar a round cake tin (springform if you have it works best)
2. Mix your apples, lemon juice and brown sugar together, and place on the bottom of the cake tin
3. Beat egg yolks with 1/2c caster sugar until very pale.
4. SLOWLY add oil and juice (slowly or it will curdle)
5. Add in flour and baking powder, beating one minute or until smooth. Set aside
6. Whisk egg whites until soft peaks form (not stiff or the cake will be tough)
7. Add 1/2c caster sugar slowly until incorporated
8. Fold into cake mixture 1/3 at a time GENTLY
9. Cook for 40-45 minutes

Leave in the pan for an hour before turning out.