Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180C (170C fan-forced). | 2. Generously grease a 24cm (9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best. | 3. Peel core and dice one or two apples - enough to give you once cup of diced apple. | 4. Place diced apple and 1 tablespoon of water into a microwave safe dish. Cover and microwave on HIGH for 4-5 minutes or until apple is cooked and very soft. | 5. Stir sour cream into stewed apple and mash very well or puree with a stick mixer or small blender. Set aside until needed. | 6. For the caramel topping, melt 60g butter in a small saucepan over a medium heat. | 7. Add brown sugar and golden syrup. | 8. Cook for 3 minutes, stirring occasionally. | 9. Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly. | 10. Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter. | 11. Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy. | 12. Add the vanilla extract and then the eggs, one at a time, beating well after each addition. | 13. Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined. | 14. Add the apple/sour cream mixture and beat briefly to combine. | 15. Now, peel, core, and quarter 2 or 3 apples and then cut each quarter into four slices. | 16. Place the lemon juice into a large bowl, add the sliced apple and stir gently to coat each slice with lemon juice. | 17. Starting at the outside edge of the cake tin, arrange the apple slices, overlapping each other, in a circle on top of the sauce. | 18. Now, arrange another circle of apple slices inside, but slightly overlapping, the first, and so on until you reach the middle of the tin. | 19. Reserve some smaller slices for the centre and arrange them, overlapping, as best you can. | 20. Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the apples. | 21. Warm a bread knife under the tap, shake off excess moisture, and use the knife to gently smooth the batter until it is spread evenly. | 22. Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven). | 23. The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked. | 24. Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides. | 25. Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin. | 26. Leave the cake tin to stand on top of the plate for 20 seconds before removing it. | 27. If any apple sticks to the top of the tin, simply remove them and press back into the cake. | 28. Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream. | 29. If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave. | 30. If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, and serve it with vanilla ice-cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking apple	1 -2	cup	diced	160.2	0.0	35.64	0.9
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
self raising flour	180	g		160.2	0.0	35.64	0.9
cinnamon	1/2	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
butter	90			7695.0	353.565	240.435	648.0
caster sugar	180			160.2	0.0	35.64	0.9
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	2			143.0	0.72	12.56	9.51
butter	60			7695.0	353.565	240.435	648.0
brown sugar	120			100320.0	25895.76	31.68	0.0
golden syrup	1 1/2	1/2		160.2	0.0	35.64	0.9
cooking apple	2 -3			160.2	0.0	35.64	0.9
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.