If you don’t have much time until the guests arrive, I can recommend this tarte tatin-like upside-down cake. The somewhat sour apple and the sweet caramel is always a good pairing. If I were you, I’d serve it with vanilla ice cream.
- 4 eggs
- 8 tbsp. sugar
- 5 tbsp. oil
- 10 tbsp. self-rising flour
- pinch of salt
- half teaspoon cinnamon
- handful of raisins and almonds
- 2 large apples (not too sweet ones) cut half and into thin slices
- 180 g sugar
- 70 g butter
Mix the eggs and 8 tbsp. sugar, add the oil, flour, salt, cinnamon and mix it well. Once the batter is smooth, add the raisins and almonds.
Caramelize the sugar on low heat, in a non-stick pan. Once it’s done, add the butter and pour it quickly into a springform pan. Organize the apple slices on the top of it, as you can see it on the photo, then pour over the batter. I baked it in a preheated oven on 180 Celsius for 40 minutes. Once it was done, I let it cool a bit, 2 minutes maybe and then quickly put a plate on the top of the pan and carefully turned it upside down, while the caramel was still hot and liquid. Don’t let it sit in the form otherwise you can’t remove it later.