Eggless Apple Upside-Down Cake

Apple layer

2 medium-sized apples, rinsed, peeled, cored and sliced

2-3 tbs demerara or brown sugar

¼ tsp. cinnamon powder

¼ tsp nutmeg powder

Few drops of lemon juice

Cake batter – dry ingredients

1 cup cake whole wheat flour ½ cup cake flour

½ tsp baking powder

½ tsp baking soda

¾ cup castor sugar

1 pinch salt

¼ tsp cinnamon powder

Cake batter – wet ingredients

1 tsp lemon juice 1 cup water

¼ cup vegetable oil ½ tsp vanilla essence

Grease an 18cm round cake pan or line the pan with baking paper. Preheat the oven at 180°C. Rinse, peel, core and slice 2 medium or 3 small apples (any type).

Layer the apple slices neatly on the base of the pan in single or double layer.

Squirt a few drops of lemon juice on the apple layer and then sprinkle cinnamon powder and nutmeg powder on the apple layer, and set aside.

Sift all dry ingredients and mix with a whisk.

Add the water and oil, and stir so that no lumps are formed. Do not over mix.

Add the vanilla essence to the lemon juice and stir into mixture.

Pour the batter in the cake pan layered with the apple slices.

Place in preheated oven for about 45-55 minutes.

Can be served warm or cold, with custard, fresh cream or vanilla ice cream as a dessert.