Wednesday, July 17, 2013

Upside down apple cake


125 g Butter
125 g Sugar
1 Egg
1 tsp vanilla paste
1/2 tsp salt
50 g Cornflour
75 g Wheat flour
1 tsp Baking powder
1 Apple
Sugar and Butter to coat
  • Preheat the oven to 170ºC.
  • Grease a large ramekin with butter and sprinkle sugar on the base.
  • Peel and slice the apple very thinly, I prefer to use a mandoline for this.
  • Arrange the apple slices on the base of the ramekin.
  • Cream the butter and sugar together until the sugar has dissolved and the mixture is pale yellow and fluffy. Beat in the egg along with the vanilla.
  • Sieve in the salt, flours and baking powder, fold the dry mix in, take care not to overwork the batter.
  • Spoon the mixture into the ramekin and try not to disturb the apple layer.
  • Bake for 45 minutes, until a skewer inserted comes out clean.
  • Run a knife around the edge of the cake and turn out onto a plate. Enjoy with lashings of cream, whipped or not.

2 comments:

  1. Doing a check-search for my food memoir title, The Colour of Food, I accidentally discovered your blog - a great find! I'll make this cake in the weekend. How many (moderate) serves is this, do you think?

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  2. It's not a large cake, the ramekin from memory is about 6inches in diameter (I'll double check when I get home). As there are only two of us at home we each had a quarter and greedily went back for seconds, so 2-3 serves I think, but the recipe should scale up pretty well.

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