Everyday Gourmet, News

Crunch Time: Upside Down Apple Pan Cake

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Who doesn’t love cake? Its spongy goodness and rich fillings can turn any dull day around. All year-round cake is being served for every occasion or just a cheeky cheat meal. We’ve found the ultimate cake, fitting for these cooler evenings. Plus, it has apples, so it’s healthy right?

Poor yourself a glass of wine & enjoy!

 

 

Chef: Justine Schofield

Serves: 6

Time: 45 minutes + cooling time

Ingredients:

4 Granny Smith apples, peeled, cored, quartered

1 cup of apple juice

¼ cup caster sugar

Zest of 1 lemon

Seeds of 1 vanilla bean

Cake

½ cup of self-raising flour

3 tbsp desiccated coconut

1 cup of caster sugar

Pinch salt

115g butter, cold and cubed

1 egg

Method:

Preheat the oven to 180°C.

Place quartered apples, apple juice, caster sugar, lemon zest and vanilla into a medium sized saucepan. Place on a medium heat and bring to boil. Turn down to a simmer and cook for about 10 minutes, until the apples are just tender and the liquid forms a syrup. Remove pan from the heat and let cool to room temperature.

In a food processor, add the flour, coconut, sugar and a pinch of salt. Pulse 2-3 times to combine. Now add the egg and cold butter and blitz until the cake batter forms.

Make sure the apples are spread out evenly in the pan (if ovenproof and the handle can be removed, if not in a 22cm round tin). Then carefully distribute the thick batter over the apples. Bake in the oven for 25-30 minutes or until golden. Once cooked, cool for 10 minutes. Turn out onto a serving plate and serve while still warm.

This recipe was cooked using the Ingenio 10 piece set. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 22/06.