Preheat oven to 165 degC/330 Fahrenheit. Grease and line a 20cm round spring form cake tin.
Whisk together sugar and egg yolks until thick and pale. Fold in almonds, apple, zest and juice of lemon, dates, cinnamon, allspice, ginger and cloves.
In a separate bowl whisk egg whites to soft peaks. Fold* (see tip below) gently into apple almond batter, using a large metal spoon to minimise the crushing of the air bubbles so it keeps your mixture nice and airy. Pour into prepared spring form cake tin.
Combine butter, ground almonds, rice flour, sugar and cinnamon and rub between your fingertips until it resembles breadcrumbs. Sprinkle all over the cake.
Bake for 50 minutes, or until a skewer comes out clean and the toping is golden.
Serve warm with a dollop of natural yoghurt, whipped cream or coconut yoghurt.