Apple Cake in Caramel
A community recipe by MPBNot tested or verified by Nigella.com
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Peel, core and cut the apples into four slices each. Make a caramel with the sugar and a little water. Pour in the apples with the citrus peel and turn up the heat. Shake the pan (do not use a spoon) so the apples are covered with the caramel. Turn the heat down and cook for 20 to 30 minutes. The apples will be golden and candied. Spoon into a mould and chill until set. Reverse the mould onto a serving dish and portion up with some creme fraiche or ice cream.
Peel, core and cut the apples into four slices each. Make a caramel with the sugar and a little water. Pour in the apples with the citrus peel and turn up the heat. Shake the pan (do not use a spoon) so the apples are covered with the caramel. Turn the heat down and cook for 20 to 30 minutes. The apples will be golden and candied. Spoon into a mould and chill until set. Reverse the mould onto a serving dish and portion up with some creme fraiche or ice cream.
Introduction
On a recent visit to the Charente in South West France, I was given a rather wonderful recipe book of family treats; one of my favourites is this truly amazing and unexpectedly easy to make cake.
On a recent visit to the Charente in South West France, I was given a rather wonderful recipe book of family treats; one of my favourites is this truly amazing and unexpectedly easy to make cake.
Ingredients
Serves: 4 to 6 servings
Metric
Cups
- 1 kilogram apples
- 500 grams caster sugar
- 1 lemon peel (unwaxed)
- 2⅕ pounds apples
- 17⅔ ounces superfine sugar
- 1 lemon peel (unwaxed)
Method
Apple Cake in Caramel is a community recipe submitted by MPB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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