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
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
- Preheat the oven to 180°C (350°F).
- Wash and dice the apples and drizzle with the lemon juice. Arrange the apples on the bottom of a muffin pan greased with butter.
- Mix together sugar and ground cinnamon and pour over the apples.
- 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).
- Pour the batter over the apple mixture in the oiled and floured muffin molds. Bake for 30 minute.