- 3 apples,
- 2 bananas,
- 1 tsp of cinnamon,
- 3 tbsp of maple syrup or honey,
- 200 g of rice flour,
- 25 g of arrowroot or potato starch,
- 3 eggs,
- 100 g of whole cane sugar,
- 20 cl vegetable cream,
- 1 teaspoon of baking soda,
- Juice and zest of one lemon,
- 5 tbsp of olive oil or sesame oil
- Preheat oven to 400 F (200 °C) degrees.
- Peel and cut apples and bananas in large pieces.
- Place them in a saucepan, add 6 tablespoons of water, maple syrup (or honey) and cinnamon, mix gently. Cover and cook on low heat for 15 minutes.
- Strain this fruit mixture through a fine sieve and reserve the remaining juice for brushing the cake after baking.
- In a bowl, break the eggs and beat with the sugar until frothy cream.
- Add oil, vegetable cream, lemon juice, baking soda and lemon zest. Mix well.
- Pour the rice flour into which you have added the arrowroot. Mix until you get a smooth dough.
- Grease a cake pan and flour generously.
- Place half of the potato mixture and then add the bananas. Repeat and finish with remaining apples evenly distributed over the top (put apples on the dough with a fork).
- Bake for 35-40 minutes and check with the tip of a knife.
- Let the cake cool, turn it upside down, and pour the juice of apples & bananas you have set aside. Evenly distribute over the entire surface of the cake.
Recipe adapted from: cuisiner-autrement.com