Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients (8-10) :Method: Preheat oven to 700°F (210°C), grease a deep 28 cm cake tin.
Peel the apples and cut into quarters, removing core and pips. Cut each piece lengthways, into three or four.
Melt 50g butter in a pan and saute apples on both sides. Once they are soft, sprinkle with 50g caster sugar then brown, without caramelising. Arrange evenly in cake tin.
Gently melt the rest of the butter.
Beat eggs and sugar with an electric whisk, until you have a moussey consistency. Continue beating as you add the melted butter and cream.
Mix flour and salt together, add to mixture and continue to beat. Once you have an even paste, pour over apples in cake tin.
Bake in the middle of the oven for 40 to 45 minutes. Leave to cool for 10 minutes once out of the oven, then turn out onto a wire rack. Leave to cool completely.
Serve cake caramelised apple-side up, with custard.