Fall in Love with Fall with my Apple Cake
I got the other day a kilo of freshly picked organic apples. I love apples and I am always so happy when it is this time of the year in this part of the world when I can get as many as I want. I do different things with apples including apple sauce, baked apples with cinnamon, and one of my favorite is a good old apple cake, fully plant based of course. I wanted this time to make it upside down, like a tarte tatin.
200g wheat semolina (for gluten-free option, replace this with polenta)
100g almond flour
50g sugar cane
1 tea spoon cinnamon
½ tea spoon ginger powder
½ tea spoon of baking soda
300 ml water
80g almond butter
Preheat your oven at 200°C. In a bowl, mix the wheat semolina (or polenta), almond flour, sugar (save about a tea spoon), cinnamon, ginger and baking soda. Mix well, add water and almond butter. Keep mixing until homogeneous.
If your baking pan is not silicone, add some vegetable oil and scatter the remaining sugar in there. Cut the apples in thin slices and put them in the baking pan. Add the mix and put in the oven for about a half an hour depending on your oven (you will need about 20 minutes with the polenta).
I like to have it warm with homemade vegetable milk or a tea. Enjoy!