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Add a photoServings: 8
Ingredients
- 175 gm soft light brown sugar
- 250 gm butter
- 900 gm dessert apples such as coxs grated rind of 1 lemon
- 1/2 tsp grnd nutmeg
- 1/2 tsp grnd cinnamon
- 50 gm walnut places
- 175 gm caster sugar
- 3 x Large eggs separated
- 1 Tbsp. lowfat milk
- 175 gm plain white flour creme fraiche
- 2 piece preserved stem ginger in syrup liquid removed and minced
Directions
- Put the brown sugar and 75g of the butter in a heavy based saucepan in the simmering ovenuntil melted.
- Transfer to the simmering plate bring to the boil and cook for 2 min stirring.
- Spread twothirds over the base of a 250mm springrelease cake tin.
- Carefully add in 150ml water to the caramel remaining in the pan and return to the heat.
- Bring to the boil and simmer till the caramel is dissolved and syrupy.
- Peel core and thickly slice the apples Arrange over the base of the tin. Mix together the grated lemon rind nutmeg cinnamon and walnuts.
- Scatter over the apples.
- Cream the remaining butter and caster sugar together in a bowl.
- Gradually beat in the egg yolks with the lowfat milk. In a separate bowl whisk the egg whites till stiff.
- Fold into the creamed mix alternately with the flour.
- Spoon the mix over the apples in the tin and smooth proportionately.
- Bake on the grid shelf on the floor of the roasting ovenfor 40 min.
- Slide the cool plain shelf onto the runners just above towards the end of cooking if the cake appears to be overbrowning.
- Leave to cold in the tin for 5 min then invert onto a wire rack and brush the apples with the remaining caramel.
- Serve while still slightly hot with came fraiche flavoured with a little minced stem ginger.
- For optimum colour and flavour use light muscovado sugar. This cake will keep well wrapped in foil and stored in an airtight container in a cold place for up to 2 days.
- Makes 8 slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 240 | 71% |
| Total Fat 27.25g | 34% |
| Saturated Fat 16.67g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 213mg | 9% |
| Potassium 65mg | 2% |
| Total Carbs 21.91g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 21.53g | 14% |
| Protein 2.7g | 4% |
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