Upside-down apple and almond cake with pistachios
Prep
20m
Cook
1h
05m
serves
10
Upside-down apple and almond cake with pistachios
With a moist almond meal base, this upside down cake by Alex Herbert is an elegant take on the classic.
Ingredients (13)
- 250g unsalted butter, softened
- 1 cup (220g) caster sugar
- 2 tbs brown sugar
- 6 eggs
- 1/2 cup (60g) almond meal
- 1 1/3 cups (200g) self-raising flour
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 1/2 cup (160g) apricot jam, warmed
- 2/3 cup (100g) slivered pistachios
Caramelised apples
- 40g unsalted butter
- 5 Granny Smith apples, peeled, cut into thin wedges
- 1/4 cup (60g) brown sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Line a 23cm spring form cake pan with baking paper.
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2.For the apples, melt the butter in a fry pan over medium-high heat. Add the apple and cook, turning, for 4 minutes or until golden and slightly softened. Add the brown sugar and cook for 2 minutes or until caramelised and a syrup forms. Arrange apple slices in a single layer over the base of the cake pan and set aside.
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3.Beat the butter, caster sugar and brown sugar using electric beaters for 4 minutes or until thick and pale. Beat in the eggs, 1 at a time, then fold in the almond meal, flour, vanilla and lemon zest.
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4.Pour batter over apples and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. Allow to cool then release pan and invert onto a plate.
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5.Brush warmed jam over cake and sprinkle over pistachios to serve.
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