Edits and comments to this recipe.
- 1/2 tablespoon of cinnamon is sufficient. Mix with apples or on the pan into melting sugar-butter.
- Can put the entire amount of the sugar into the caramel, but it's a bit better to divide the amount and mix some into the batter. Also, use more sugar, especially when the apples are sour.
- Different types of apples behave very differently. Decide on adding lemon juice based on the acidity. Decide how long to cook a specific type in the caramel by poking at it - some turn into mush almost immediately.
- Use two nonstick pans. Mix the caramel on the smaller one, bake until apples are soft, then pour the batter evenly on top (not just in the centre in a great flood, then the caramel apples will escape and the centre of the cake will have just dough. Cover with lid. As soon as batter solid enough, flip the entire cake into the second larger pan and cook until toothpick test passed.
- Crush the almonds in the mixer first, but stop before they start to liquify, then add the wet ingredients. Careful about the amount of milk - if batter too liquid, hard to cook through before flipping without the caramel burning.
- 4 tablespoons of coconut oil, not 3.
- Vanilla can be skipped, doesn't change much.
- Can use various starches, kamajahu, blitzed tapioca pearls, buckwheat flour, rice flour etc in the final flour mix.
- Baking soda is OK to use instead of baking powder - there is enough acidity in the fruit to make it work.
- Mix dry ingredients in a bowl beforehand, add into the mixer-wets a bit at a time to avoid a big clump on the mixer walls.
- Eat with vanilla ice-cream!
Cheers,
Hedi
