Vickys Caramel Apple Upsides Down Cake, GF DF EF SF NF
Vickys Caramel Apple Upsides Down Cake, GF DF EF SF NF

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Composition of Vickys Caramel Apple Upsides Down Cake, GF DF EF SF NF:
  1. Give 3 - peeled & cored cooking apples - 1 thinly sliced, 2 grated
  2. Provide Caramel Sauce:
  3. Make ready 85 g for soft brown sugar
  4. You need 25 g for Stork block margarine (gold foil wrapper)
  5. Get of Cake Mixture Dry Ingredients:
  6. Give 180 g - gluten-free / plain flour
  7. Require 1/8 tsp xanthan gum if using GF flour
  8. Make ready 110 g of granulated sugar
  9. Prepare 1 tsp bicarb of soda / baking soda
  10. Provide 1 tsp for ground cinnamon
  11. Give for Wet Ingredients:
  12. You need 160 ml rice milk / water - you will need 2 tbsp extra for GF mix
  13. Give 80 ml of olive oil
  14. Give 2 tbsp of lemon juice
  15. Provide 1 tbsp for orange zest
  16. Give 1 tsp of apple cider vinegar
Vickys Caramel Apple Upsides Down Cake, GF DF EF SF NF making:
  1. Preheat the oven to gas 4 / 180C / 350F and line an 8" square cake tin with parchment paper - a loose bottomed tin is easiest for this recipe
  2. Melt the brown sugar and margarine together in a small saucepan then when smooth, pour into the lined tin
  3. Arrange the apple slices neatly in the sauce
  4. Mix the dry ingredients and wet ingredients together in separate bowls
  5. Add the wet to the dry
  6. Mix to form a thin batter
  7. Pour over the apple slices
  8. Bake for 30 - 40 minutes or until firm to the touch and pulling in from the sides of the tin
  9. Let rest 5 minutes then turn out
  10. Slice into squares and serve with ice cream or custard. You'll find free-from recipes for both on my profile!

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