Caramelised Apple Upside-Down Cake

Preheat oven to 180 degrees Celsius. Grease a springform cake tin and place a round piece of baking paper at the base of the tin.

Sprinkle the 3 tablespoons of coconut sugar across the base of the cake tin. Arrange the apple slices on top of the sugar to cover the entire base of the cake tin.

Sieve the coconut flour, baking powder, tapioca starch and ground cardamom into a bowl. Add the almond meal and 1 cup coconut sugar and whisk to combine.

In a separate small bowl whisk together the rose water, eggs, milk and Monini Delicato Extra Virgin Olive Oil. Pour wet ingredients into dry ingredients and stir through to combine.

Dollop spoonful’s of mixture on top of the apples and carefully spread out evenly. Place tin into the oven and bake for 35 minutes.

Once baked remove from the oven. Leave to cool for 5 minutes on the stovetop before unclicking the side of the springform pan and removing the sides. Place a large dinner plate or cake platter on top of the cake and flip it over. Remove the bottom piece of the pain and sheet of baking paper. Serve warm or allow to cool before serving.