One of my favourite French desserts is tarte tatin – caramelised apples baked underneath a layer of puff or shortcrust pastry and turned out make an upside down tart.
But, being an ardent advocate of cake (and not having enough patience with pastry) I thought I’d put a spongey spin on things. So I give you, by its slightly more fancy name, the tarte tatin cake.
- 90g self-raising flour
- 20g ground almonds
- 100g caster sugar
- 110g margarine
- 1 beaten egg
- knob of butter
- 50g light brown soft sugar (caster will do)
- splash of vanilla essence
- squeeze of lemon juice
- 2 apples – ones with big flavour like bramley or granny smith
- Put the kitchen fire on. Nobody likes to be chilly while they’re baking
- Preheat oven to 180°C fan/gas mark 4/350°F
- Cream together margarine and sugar with a big spoon in a big bowl
- Beat in eggs and vanilla
- Sift in and gradually mix the flour and almonds, then put to one side and grab your apples
- Peel and chop them into wedges about 1cm thick and sprinkle with lemon juice
- Slowly melt butter in a pan and add soft brown sugar until it begins to melt and slightly bubble
- Lay apple slices in the pan and let them gently start to cook in the butter and sugar, turning once. Let them begin to go soft and caramelly but still keep their shape
- Either arrange apple evenly across the bottom of the pan, or transfer to cake tin (loose bottomed ones are best for this) and do the same, then pour cake mixture on top and level off
- Pop in the oven for 20-25 mins, or until a skewer comes out clean and the top is pleasantly golden
- Turn out of the pan/tin before cool and eat when cooled or still warm, maybe with a dollop of crème fraîche, cream or custard, and before your family or housemates beat you to it. Et voila!