Cut the Apple in slices. Put butter in a pan and place the apples.
Sprinkle them with 2 tbsp of cinnamon, 1 tbsp shredded ginger, 1 tbsp of orange peel and 2 tbsp of brown sugar. Bake them until soft (around 15 minutes).
Remove them from the oven and keep them aside to cool.
Preheat again your oven to 356 Fahrenheit.
Combine the almond milk, sunflower oil, the water, the vinegar, vanilla, soda, salt & sugar together in a bowl and mix well.
Add the flour, baking powder, and the cinnamon and mix well. If it's too thick or too thin just add a little more water accordingly.
Add the pastry raw mix on the top of the cooked apples and bake for around 40 minutes. Remove from the oven and let it cool for 20 minutes.
Put a plate on the top and turn upside down. Enjoy!
Ingredient selection matters. Don’t make any substitutions unless you are sure they are going to be 100% equivalent in function.
Whisking, measuring and mixing are very important for consistent results in pastry production.
Allow time for your oven to preheat—it can take 20 minutes or more, depending on the oven. Always use an oven thermometer.
Take the time to properly prepare the baking pan. Oil the sides and bottom and line with parchment that has been cut to fit. Do not oil the parchment unless the recipe specifies to do so. Many people rush this process, leading to disappointing results.
Timing is critical. Do not check cake until about 5 minutes before you anticipate the baking to be complete. Opening the oven door can significantly lower the internal temperature of the oven and may adversely affect the ability of the cake to bake properly.
Test your cake for doneness! Insert a cake tester or thin wooden skewer into the center of the cake on an angle. The tester should not feel wet or gummy. It should either be completely clean or a few moist crumbs might cling to it.