Apple Upside-Down Cake
A rustic-style cake with apples, inverted after baking to reveal bright red apple slices on top.
Ingredients
Apple (cut 1/3 into thin strips, cut the rest with skin into fan-shaped thin slices)
2/3
Rice flour
2/3 cup (65 g)
Almond flour
2/3 cup (55 g)
Cane sugar
1/3 cup (45 g)
Cinnamon powder
1 1/2 tsp (3 g)
Fresh apple juice (100% apple juice also works)
1/4 cup (50 g)
Lemon juice
1 tsp (5 g)
Baking soda (dissolved in water)
1/4 tsp (1.5 g)
Canola oil
4 1/2 tbsp (45 g)
Instructions
1
Prepare apple
Core and peel the apple. Cut 1/3 into thin strips, and cut the rest with skin into fan-shaped thin slices.
2
Mix dry ingredients
Pour rice flour, almond flour, cane sugar, and cinnamon powder into a bowl. Whisk thoroughly and set aside.
3
Dissolve baking soda
Dissolve the baking soda in the apple juice and stir in the lemon juice.
4
Mix batter
Combine the dry ingredients with the liquid ingredients, add the canola oil, and whisk thoroughly.
5
Add apple strips
Fold the julienned apple into the batter.
6
Pour into pan
Line the cake pan with baking parchment. Arrange the fan-shaped apple slices evenly across the bottom, pour in the batter, and smooth the surface.
7
Bake
Bake in the oven at 170°C for 20–25 minutes. Let cool slightly after baking, invert onto a plate, and garnish with mint leaves.
