Turning a cake into something even more special is easy when you make it upside down. Sticky apple slices and a hint of star anise in this recipe will make an easy dinner-party dessert or the best family pud.
Total Time: 1 hour 20 minutes
Yield: serves 6
Yield: serves 6
Ingredients
- butter 100g, plus a little extra for the tin
- dark muscovado sugar 100g
- self-raising flour 100g
- baking powder 1 tsp
- ground ginger a large pinch
- ground cinnamon a large pinch
- eggs 2
- whipped double cream or ice cream to serve
APPLE TOPPING
- butter 50g
- golden caster sugar 50g
- whole star anise 2-3
- apples 3-5, cored and cut into thin slices
Method
Step 1
Heat the oven to 180C/fan 160C/gas 4. Make the topping by melting the butter and caster sugar together in a pan with the star anise until the sugar has dissolved. Leave to cool a little. Pour into a buttered 20cm springform cake tin or cake tin without a loose base. Put the star anise on opposite sides of the cake. Use the apple slices to line the base of the tin, placing them in concentric circles.Step 2
Beat the butter and muscovado sugar until it is pale and creamy, then beat in the flour, baking powder, ginger, cinnamon and eggs, along with a pinch of salt. Spoon this onto the apples and level the top.Step 3
Bake for 30-35 minutes or until the sponge is cooked through. Leave to cool for 5 minutes, then turn out the cake carefully onto a plate. Serve with cream or ice cream.See more at: Olive
