• 1 1/2 cups (375ml) unsweetened soy or almond milk
METHOD
1. Grease a 25 cm round baking pan and line the bottom and sides with non-stick baking paper. Preheat the oven to 180°C.
For the Base:
1. Peel the apples. Cut 2 apples into quarters, and then cut each quarter into 3-4 slices. Arrange the slices in a circular pattern on the bottom of the pan. If you have leftover apple, cut it into small cubes.
2. Cut the remaining apples into cubes. In a bowl, mix the brown sugar with the cinnamon.
3. Sprinkle the sugar and cinnamon mixture over the apples on the base of the pan, and scatter small pieces of margarine over the entire surface. Sprinkle with 1/3 cup of the walnuts.
For the Cake:
1. In a bowl, mix the flour, baking powder, baking soda, cinnamon, cloves, and ginger, and stir together.
2. Add the walnuts and mix. This will help the walnuts distribute evenly throughout the cake.
3. In another bowl, place the sunflower oil and sugar. Whisk for 3-4 minutes until the mixture is fluffy and the sugar has dissolved.
4. Pour in the soy milk and stir. Gradually add the flour mixture and mix with a spatula. Pour the batter over the apple base.
5. Bake in the preheated oven for 50 minutes. Let it cool down and then invert the apple cake. Remove the non-stick baking paper and serve.
