Thursday, 17 September 2009

Caramelized Apple cake

There are many variations of apple cakes, this is one of our favourites!! Sort of an apple upside down cake, but the melt in your mouth buttery richness, and the hint of orange liqueur gives the extra classy touch to this memorable dessert!!

60g+100g butter
100g+160g sugar
60ml water
1 teaspoon ground cinnamon
2 large firm apples, peeled, cored, thinly sliced
150g flour
1 teaspoon baking powder
pinch of salt
2 large egg yolks
2 large eggs
1 shot glass of Grand Marnier or similar orange liqueur + a bit more for brushing
some drops of vanilla

Butter a round non stick cake form about 22-24cm diametre. Lightly coat the form with sugar. (or silicon form, no coating necessary in this case)
Arrange the sliced apple pieces to cover the bottom of the cake form. (can be slightly overlapped)
Melt 60g butter in a skillet. Stir in 100g of sugar, 60ml water and cinnamon and bring to boil.
Beat together 160g sugar, egg yolks, eggs, Grand Marnier and vanilla in a bowl to blend. Gently stir in sifted dry ingredients.
Fold in 1/2 cup melted butter.
Pour the syrup over apples in pan, then the batter. Bake at 175°, about 40 minutes (do a toothpick check for doneness).
Cool the cake for some minutes. Brush bottom of cake with a bit of Grand Marnier.
Turn over the cake out onto a platter.

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