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
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