Apple Tart with Caramel
Apple Tart with Caramel
© Jacqui Melville, AT Verlag / www.at-verlag.ch
Apple Tart with Caramel
© Jacqui Melville, AT Verlag / www.at-verlag.ch
Apples and caramel are a heavenly combination. It brings back memories of fairs and fireworks. In this cake, which could almost pass for dessert, the flavours come through beautifully. Best served warm, with a generous blob of caramel sauce and vanilla ice cream if you like.
For the cake
Ingredients (Serves 12)
175
g
butter, room temperature
150
g
caster sugar
200
g
plain flour
1
teaspoon(s)
ground cinnamon
½
teaspoon(s)
ground ginger
2 ½
teaspoon(s)
baking powder
4
eggs, scrambled
100
g
almonds, ground
50
g
sultanas
200
g
dessert apples (z. B. Gala, Elstar), peeled, cored, 1 apple sliced, the rest chopped
For the caramel sauce
Ingredients (Serves 12)
200
ml
double cream
50
g
butter
175
g
light raw cane sugar
1
tablespoon
sugar syrup
1
tablespoon
molasses
To serve
Ingredients (Serves 12)
vanilla ice cream
- Preheat the oven to 160 degrees fan oven. Grease the bottom of a springform cake tin (22 cm diameter) with butter and line with baking paper. In a food processor, cream the butter with the sugar until pale in colour.
- Sift flour, cinnamon, ginger and baking powder into a separate bowl. Gradually add the eggs to the butter mixture, stirring well in between and adding 1 tablespoon of the flour mixture at a time. Once the flour is fully incorporated, add the ground almonds and sultanas and continue stirring until everything is combined. Add the chopped apples and stir in with a wooden spoon. Pour the dough into the prepared mould and place the apple slices on top in a circle.
- Bake in the oven for 1 hour until a pierced skewer comes out clean. Leave to cool in the tin for 5 minutes, then remove the ring from the springform tin and place the cake on a cooling rack to cool.
- For the caramel sauce, heat the double cream in a saucepan over a low heat. Add butter and sugar and stir until everything is liquid and smooth, do not allow to boil. Then add sugar syrup and molasses and mix well.
- Serve the cake with the hot caramel sauce and a generous dollop of vanilla ice cream.
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