Oh wow this looks like such a super tasty recipe! I haven't seen such a good looking bird cake before, but we will 100% be coming back to this for birthdays! I am just amazed, it never would have occurred to me to use fruit pulp/carrot to bind the cake but it's such a great way to avoid high fat suet. How vital is the maple syrup/oil for helping it hold together? I would like to maybe reduce the amount a little bit if its possible. Oat flour is such a great idea, do you think I would be able to get away with ground oats? It's not as fine as flour but pretty close.
Baking is always magic, but that is so impressive, it looks just like a normal cake with a really nice texture, and clearly suitable for human enjoyment too lol! We can't wait to try this one! Thank you very much for sharing - we are looking forward to some sharing ourselves now tehehe
Thank you @letails-laetitia! So glad you enjoyed the cake! As for the oat flour, YES! I just grind the oats down to make a flour, its a great gluten free substitute. Feel free to adjust the maple syrup! I always believe less is best anyway 😀 I hope you'll make it some time and let me know what you think! Adjust/modify as you like! I would love to hear
Awww woo yeah, if I can grind normal oats I'm definitely giving this a go and the variable ingredients are great for times like this! I'm venturing out to the supermarket later, and then hopefully we can try it in the next few days. Hopefully I'll get it to hold together without any maple syrup, but I will let you know how it goes - I might even go all out and make myself a matching normal unhealthy upside down cake with any left over fruit ;) if its okay with you, i might even do a post linking back to this one (if it turns out well enough, this might be too optimistic lol)
Edit: forgot to ask what the rough size of the cake tin is!
I gave it a go! I took out some of the fruit as well to help keep the sugar down, and ended up making little bite sized cookie that are really tasty!