CARAMEL APPLE UPSIDE DOWN CAKE
This would be the height of indulgelnce for a winter dessert.
Other fruit such as quinces or even Beurre Bosc pears could also be used instead of the apples.
1 cup castor sugar
3 Granny Smith Apples, peeled, cored and sliced
175g softened unsalted butter
100g brown sugar
200g Dulce De Lechte ( caramalised condensed milk)
1 tsp vanilla extract
175g self raising flour
100g almond meal
Pure (runny) cream to serve
Pre heat oven to 180°C.
Grease and line the base and sides of a 24 cm loose bottomed cake pan.
Add sugar and 2 tblsp water to a saucepan and bring to the boil.
Reduce heat to medium and cook, without stirring, until a golden caramel colour.
Pour in the cake pan and cover the caramel with the overlapping slices of apple.
Beat butter and brown sugar together in an electric mixer until thick and pale., then add the Dulce De Lechte and vanilla
Beat in the eggs 1 at a time with a little flour ( this prevents curdling of mixture),
Fold in the flour and almond meal, then pour into the cake pan.
Place the pan on a baking tray, then bake for 40- 50 minutes or until a skewer comes out clean
Rest the cake in the pan for 10 minutes, then release the pan and invert onto a plate.
Drizzle over caramel from the pan.
Serve warm or cool with cream.