Thursday, November 13, 2008

Upside Down Toffee Apple Squares

I must say this is the best different way to bring Apples into a perfect dish. I think I'm gonna say goodbye to Apple Pies for a while because this cake is just perfect.

I love the smell of the caramelize sugar and melted butter for the topper. The cake itself is fudge, rocky, but also soft at the same time. Chopped apples really makes a sweet surprise inside your mouth. Can't say more words. Just love it!

Toffee Apple Toping :
86 gr light muscovado sugar ==>pake gula palem yang light
55 gr unsalted butter ==>pake 30 gr Orchid Unsalted dan 25 gr Filma Unsalted
1 dessert Apple, cored and thinly sliced ==>pake Apel Malang

115 gr unsalted butter ==>pake 60 gr Orchid Unsalted dan 55 gr Filma Unsalted
115 gr light muscovado sugar ==>pake gula palem yang light
2 eggs, beaten
200 gr plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda ==>maksutnya soda kue kan ya? ^_^
1 1/2 tsp ground mixed spice ==>cuma pake cinnamon powder
2 eating apple, peeled, coarsely chopped
85 gr hazelnuts, chopped ==>pake almond slices yang di chopped


Preheat the oven to 160'C. Grease a 23 cm shallow square cake tin. (Saya pake loyang yang dialas kertas roti)

Toffee Apple Topping :
Place sugar and butter in a small pan and heat gently, stirring, until sugar melted. Pour into the prepared tin. Arrange the apple slices over the caramel.

Cake :

Place the butter and sugar in a bowl and beat well until pale and fluffy. Beat in the eggs gradually.

Sift together the flour, baking powder, bicarbonate soda, and mixed spice. Fold into the mixture. Stir in the grated apple and hazelnuts.

Pour into the prepared tin and bake for 35-40 minutes until firm and golden. Cool in the tin for 10 minutes, then turn out and cut into squares.

Source : EASY BAKING by Love Food

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