One thing I can never have too much off, is almonds… Not only are they the perfect snack and good for you, but when you grind them up and put them in cake…then!…Oh boy… Im in heaven! Im an almond paste addict.
I created this upside-down cake to fulfill my needs…. And yours too:-)
- 2 medium apples, green, peeled, cut into ¼ inch pieces
- 2 Tbs canola oil
- 2 Tbs coconut palm sugar
- ¼ tsp cinnamon
- 75 g (3/4 cup) almonds with skins, completely ground in food processor
- 1 Tbs ground flax seeds
- 120 g (1 cup) Whole wheat pastry flour
- 2 ½ tsp baking powder
- 1 ½ tsp arrowroot
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ground ginger
- 80 g (1/2 cup) coconut palm sugar
- 100 g (3/4 cup) canola oil
- 70 g (1/4 cup + 1 Tbs) rice milk or soy milk
- 100 g (1/3 cup + 1 Tbs) apple sauce, organic and unsweetened
- 1 tsp vanilla extract
- ½ tsp almond extract
Turn the oven to 350 degrees (175 celsius). Lightly grease a round 8 inch cake form with Pam.
In a non stick pan, heat the 2 Tbs of canola oil. Sauté the apples in the oil for a couple of minutes, then add sugar and cinnamon and cook over medium heat for about 6-8 min. When the apples turn brown on all sides, poor them into prepared cake form.
In a medium bowl, mix the ground almonds, flaxseed, whole wheat pastry flour, arrowroot, baking powder, salt, cinnamon, ground ginger and the coconut palm sugar.
In a large bowl, mix canola oil, rice milk, apple sauce, vanilla and almond extract.
Mix the dry ingredients into the wet, and stir till combined. Do not over mix. Then poor the batter over the apples, and bake in the middle of the oven for 45-50 min. Cool on rack. When completely cool, put a plate over the cake and flip it over so it comes out of the form upside-down.