Recipe Tina Bester

House and Leisure Food - - CONTENTS -

90g but­ter 230g brown sugar 3 ap­ples, peeled, cored and

cut into 8 pieces each 3T wa­ter 75g but­ter 100g caster sugar 50g ground al­monds 140g flour 1t bak­ing pow­der 180ml milk fresh cream (op­tional)

Serves 6

Pre­heat the oven to 180°C. Place the but­ter and brown sugar in a small saucepan and melt over a medium heat. Add the chopped ap­ples and cook for about two min­utes. Place the re­main­ing in­gre­di­ents (ex­cept the cream) in a bowl and beat with an elec­tric mixer un­til com­bined.

Lightly grease six large muf­fin cups and spoon the ap­ples and two ta­ble­spoons of the caramel sauce into each one. Pour the re­main­ing bat­ter over each cake and bake for about 20 to 25 min­utes. Leave to cool for a minute, then in­vert the cakes onto a serv­ing plate. Serve warm with the leftover caramel sauce poured on top and dol­lops of fresh cream (op­tional).

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