Apple Cake in Caramel

A community recipe by MPB

Not tested or verified by Nigella.com

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Introduction

On a recent visit to the Charente in South West France, I was given a rather wonderful recipe book of family treats; one of my favourites is this truly amazing and unexpectedly easy to make cake.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4 to 6 servings

Metric U.S.

1 kilogram apples
500 grams caster sugar
1 lemon peel (unwaxed)

2⅕ pounds apples
17⅔ ounces superfine sugar
1 lemon peel (unwaxed)

Method

Apple Cake in Caramel is a community recipe submitted by MPB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel, core and cut the apples into four slices each.

Make a caramel with the sugar and a little water.

Pour in the apples with the citrus peel and turn up the heat. Shake the pan (do not use a spoon) so the apples are covered with the caramel.

Turn the heat down and cook for 20 to 30 minutes. The apples will be golden and candied. Spoon into a mould and chill until set.

Reverse the mould onto a serving dish and portion up with some creme fraiche or ice cream.

Peel, core and cut the apples into four slices each.

Make a caramel with the sugar and a little water.

Pour in the apples with the citrus peel and turn up the heat. Shake the pan (do not use a spoon) so the apples are covered with the caramel.

Turn the heat down and cook for 20 to 30 minutes. The apples will be golden and candied. Spoon into a mould and chill until set.

Reverse the mould onto a serving dish and portion up with some creme fraiche or ice cream.