Donna Hay's Apple Upside-Down Syrup Cakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Donna Hay's The Instant Cook . Very easy but looks like a cafe dessert! You can also make it with mangoes and replace the ground almonds with desiccated coconut. Or apricots and ground hazelnuts. I use my silicon large 6-muffins moulds, and they come out easy. Ingredients:
90 g butter |
1 1/4 cups brown sugar |
3 tablespoons water |
2 apples, peeled and sliced |
75 g butter |
1/2 cup caster sugar |
2 eggs |
1 cup ground almonds |
1 cup flour |
1 teaspoon baking powder |
1/3 cup milk |
Directions:
1. Preheat oven to 160C (200F).
2. Stir 90g butter, brown sugar and water together in a saucepan until butter is melted. Then stir in apple slices and cook for 3 minutes.
3. Spoon apples equally into 6 x 1 cup muffin tins or ramikins. put a few tablespoons of syrup in with the apple slices as well. Reserve the remaining syrup for later.
4. Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
5. Bake 25 minutes or until a toothpick comes out clean.
6. Cool 5 minutes in the tin, then flip onto serving plates. Serve with extra caramel sauce and ice cream or unsweetened cream.
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