Apple and Caramel Upside-Down Millet Cake

Ingredients

For the topping:

• 85g Butter
• 100g Brown Sugar
• Pinch of Salt
• 1 Cooking Apple, cut into slices

For the Cake:

• 200g Red Millet Flour
• 2 tsp Baking Powder
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• 150g Brown Sugar
• 115g Butter
• 50g Kefir or Yoghurt
• 2 Eggs
• 1 tsp Vanilla Extract
• Pinch of Salt

Method

1. Pre-heat your oven to 180C
2. Line a round cake tin with baking parchment paper.
3. In a small saucepan melt the butter and sugar for the topping over medium heat. Whisking constantly for a couple of minutes until combined and thick. Add a pinch of salt.
4. Pour the mixture into your lined cake tin and top with slices of apple, neatly arranged in a circle edges overlapping.
5. To make the cake, cream the butter, sugar and kefir in a bowl using an electric whisk until light in colour.
6. Add the eggs, flour, baking powder, cinnamon, ginger and a pinch of salt. Whisk until combined and smooth. Unlike wheat flour, millet does not contain gluten so you don’t have to worry about over-mixing.
7. Spoon the batter over the apples and carefully spread evenly.
8. Place in the oven and bake for 40 to 45 mins or until a skewer can be inserted into the centre and comes out clean. Place a baking sheet under the cake tin in the over as some of the caramel can bubble up from the sides. Check the cake halfway through the bake and cover the top with foil is it looks like it might burn. 
9. Once baked leave to cool for 15 minutes on a rack.
10. Place a serving plate over the top of the cake tin and confidently flip it upside down. Remove the baking parchment and serve warm for a slightly messy but comforting dessert or allow to cool completely and cut into slices.