Reminiscent of gingerbread, but with a delightfully fruity twist on top! I was hoping the mashed banana/ milk/ maple syrup combo would do the trick that brown sugar normally does for an upside down cake (no way I was using half a cup of sugar) — It didn’t caramelise in the way I had hoped. What the mixture did do was make the top of the cake deliciously moist. The small amount of sweetness (less than half a teaspoon per piece) offsets the bite of the ginger powder perfectly.
Serves: 16 small serves
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
- 1 cup of wholemeal, stoneground, wholegrain flour
- 1/2 cup almond meal
- 3 eggs
- 1/3 cup olive oil
- 1/2 cup skim milk
- 4 teaspoons ginger
- 1 dessert spoon dark molasses
- 2 dessert spoons maple syrup * if you don’t keep maple syrup in the cupboard, replace with an alternative sweetener of your choice, or 1 further spoonful of molasses*
- one mashed banana
- 1 sliced apple
- 2 teaspoons baking powder
- pinch salt
Method:
- Mix dry ingredients
- Mix wet ingredients (except banana and maple syrup)
- Slice apple thinly and spread out in the base of a lamington tin
- Top apple with mashed banana, maple syrup and 3 spoons extra skim milk
- Pour mixture over apples
- Combine wet and dry ingredients and pour over apple/banana mix
- Bake at 180 degrees for 30 minutes
- Cool for 10 minutes, then run a knife around the edge and turn out of pan onto a plate
- Serve warm – wrap additional slices and freeze for morning tea portions to take to work/ school
Sounds YUMMY! My problem though is knowing which size dessert spoon to use. The little one, the medium, the large or ??
Thank you!
hehehe …. well — the middle sized one (or about 10g)…I call the small one a teaspoon and the big one a tablespoon – Or it could be a case of the old TV cooking show – add two spoons of oil… glug glug glug pour glug…. It was yummy… not too sweet, delicious warm with some vanilla flavoured tea. We sat out in the morning sun when a friend came over and it was all very civilised!