This was my first tricky cake ....also I guess this is becoming a bit of an amateur food blog.
Cake mix:
110g butter
110g sugar
110g flour
2 eggs beaten
Apple base:
30g butter
30g sugar
2 apples
1/2 tsp cinnamon
What you need to do:
- Preheat the oven to 200 degrees centigrade.
-Grease your cake tin, peel and core the apples line the base of the tin with them and sprinkle cinnamon on them.
-Cream together the butter and sugar.
-Add flour and the beaten eggs.
- For the caramel part, heat butter in a non-stick pan.
-When the butter begins to melt add the sugar to the pan.
-Pour the caramel sauce onto the apple base, then add the cake mixture on top of this.
-Cook for 15-20 minutes or until golden.
- To remove the cake from the tin, wait for the caramel to cool a bit maybe 10 mins then get a dish with hot water put your cake tin in this and a knife round the edge. Put a plate on top and flip. If some of the caramel is stuck or if there is not enough make another batch of caramel and pour on.
(I've adjusted the cooking time from the original recipe by Phil Vickery a professional chef, due to my cake coming out half cooked, he suggested 10-12 minutes)
I found a very old recipe for this cake except he says put apples in toffee sauce in frying pan, put cake mixture (there is no way it is a batter as he mentions in his recipe) He says to put cake "batter" over apples and put frying pan into oven. Not a very successful recipe. Will try the"updated" recipe.
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