We've had a few visitors lately so I've been making a few more dessert things than normal. Some have been gluten free - some have not been. This was my latest little treat and it did work a treat. I made it gluten free, dairy free and by chance it also happens to be egg free as well.
I love doing things in little individual portions..makes them seem a little bit more special!
This recipe made 9 little cakes - in a standard size muffin tin.
Individual Apple and Ginger Upside down Cakes.
2 T brown sugar
1 Apple
2 c gluten free flour
2 t ground ginger
100 g dairy free margarine
1 c sugar
2 T golden syrup
1 t baking soda
3/4 c soy milk
1 T lemon juice
Preheat oven to 170 degrees celsius. Grease your muffin tin. Sprinkle the muffin holes with the brown sugar. Arrange apple slices to cover the bottoms of the muffin holes. Sift flour and ginger together. Mix in the margarine, sugar, golden syrup. Gently warm the milk and dissolve in the baking soda and then mix this into the flour mix...the warmed milk will help to melt the margarine and with a gentle stirring this will make a smooth batter. Add the lemon juice. Pour mixture over the apple pieces in the muffin holes. bake for approx 15 - 20 mins. Cool and then carefully turn out of the tin.
Can be made a big cake if desired by doubling the recipe and using a 20cm cake tin, and baking for 60 mins.
Enjoy warm.
No comments:
Post a Comment