Sunday, 25 April 2010

Apple Upside Down Cake

At the moment I'm doing work experience at 'The Warehouse Vegetarian Cafe' (Allison St, Birmingham ) and I'm going to get to do some baking one of the days so wanted to come up with something special to make aside from my old favourites. So here it is a wonderful desert cake!

150g vegan margarine

125g caster sugar

4 Tbsps ground flax seeds

2 Tbsps groundnut oil

2 tsps almond essence

1 tsp vanilla essence

1 tsp apple cider vinegar

1/2 tsp salt

100g plain flour

75g wholemeal flour

50g ground cashews

2 tsps ground sunflower seeds

2 tsps baking powder

1 tsp arrow root powder

3/4 cup of non dairy milk

I used my kitchenaid mixer to make this cake, but it's just as easy to make by hand. First place the sugar and margarine into the bowl and mix until light and fluffy. Next add the flax seed, essences, ground nuts and seeds and combine well. In a separate bowl add the milk and vinegar - whisk and set aside to curdle for a few minutes.
To the main bowl add the flour through a sifter and also the baking powder, salt and arrow root. Mix well, while mixing gradually add the milk/ vinegar mixture until it is all combined and set aside.

3 green apples

1 tbsp vanilla sugar ( or caster sugar if you don't have any to hand)

25g vegan margarine

1/2 tsp cinnamon

Chop apples into 1/8ths and place in a saucepan. Add the remaining ingredients and simmer carefully for around 5 minutes until slightly caramelised. Take a greased cake tin ( I use my favourite spring form bundt cake tin from Ikea ) and add apples and juice in the bottom. Then tip in the cake mixture and smooth out evenly around the tin.

Bake for around 45 to 50 minutes at 170 degrees Celsius - or until a knife comes out from the centre clean. Enjoy!