Caramelised Apple and Cinnamon Upside-down Sponge
To go truly upper crust, you need to go upside down. Take this unmissable and rather easy-peasy sponge dessert, for instance. Get the preparation right and then let the oven take the strain… minutes is all it takes!
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6
Take…
75g caster sugar
2 tbsp. water
2 red apples, cored and thinly sliced
2 medium organic eggs
75g caster sugar
75g self raising flour, sifted
1 tsp. ground cinnamon
ANCHOR® Light Dairy Cream
Make…
Preheat the oven to 180°C, gas mark 4.
Place the sugar and water in a small pan and cook over a low heat until the sugar has dissolved. Turn up the heat and allow the sugar to cook to a light caramel - without stirring.
Carefully pour the caramel into the base of a 20cm non-stick cake tin. Arrange the apple slices on top of the caramel.
With an electric whisk, beat the eggs and sugar together until the mixture is pale and creamy, and leaves a trail. Gently fold in the flour and cinnamon.
Pour over the apples, and bake in the oven for 20-25 minutes, until golden-brown and firm to the touch.
Leave to cool for a few minutes, then gently loosen around the edges. Invert onto a plate. Cut into slices and serve piped with ANCHOR® Light Cream and sprinkled with a little cinnamon.