Apple upside down small cake
Autumn-Fall/Winter

Apple upside down small cake

Apple upside down small cake is a very rustic “poor” sweet. It needs only a few ingredients but all are good quality.

My twist on this classic uses rice and buckwheat flour (naturally gluten-free), which is very delicate.

The sweetness and lightness of the rice flour, combined with the flavor of buckwheat flour, gives this eggs-free cake a smooth texture and a mild flavor. Perfect to be served as a dessert.

Apple upside down small cake: Ingredients

Makes 10-12

500 g (17 oz) granny smith apples

1 lemon juice

50 g (2 oz) high quality butter

50 g (2 oz) raw sugar

1 tsp ground cinnamon

200 g (7 oz) brown rice flour, sifted

50 g (2 oz) buckwheat flour, sifted

1 tsp organic baking powder

Pinch of sea salt

200 ml (7 fl oz) organic rice milk at room temperature

Apple upside down small cake: Method

  1. Preheat the oven to 180°C (350°F).
  2. Wash and dice the apples and drizzle with the lemon juice. Arrange the apples on the bottom of a muffin pan greased with butter.
  3. Mix together sugar and ground cinnamon and pour over the apples.
  4. Mix the sifted flour, baking powder, a pinch of sea salt and the rice milk at room temperature, until the mixture is soft (if necessary, add more milk at room temperature).
  5. Pour the batter over the apple mixture in the oiled and floured muffin molds. Bake for 30 minute.

Don’t miss:

Whole grains apple cake

Cinnamon and apple small cakes

Apples and dates salad

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