Ingredients
Scale
For the baked apples
- 4 medium sized apples
- 1–2 tbsp. sugar
For the dough
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. baking powder
- 1/2 cup (100g) sugar
- pinch of salt
- 3.5 oz. (100g) butter, at room temperature
- 1 tsp. vanilla extract
- 1 medium egg
For the filling
- 3 medium eggs
- 1/4 cup (50g) sugar
- 1/2 tsp. ground cinnamon
- 1/2 cup (150g) caramel syrup
- 1/3 cup (40g) cornstarch
- 1 tsp. vanilla extract
- 35 oz. (1kg) low-fat curd
- 7 oz. (200g) heavy cream
For the decoration
- whipped cream
- apple slices
Instructions
- Preheat the oven to 350˚F (175°C). Wash the apples, cut in half horizontally and core. Place on a baking sheet line with baking parchment and bake for 30-35 minutes. Take out of the oven and let cool down.
- Line a 10 inch (26cm) springform tin and grease lightly. Set aside. Mix the flour with baking powder, sugar and salt in a large bowl. Add the butter, vanilla extract and egg and knead until you get a nice smooth dough. Roll out the dough on a floured surface, transfer to the tim and press to the bottom and sides – you want the sides to go up pretty high. Place in the fridge for about 15 minutes.
- Add the eggs for the filling to a large bowl and mix until foamy. Slowly add the sugar and cinnamon and beat on high speed until light and fluffy. Add the caramel syrup and mix in. Add the cornstarch, vanilla extract, low-fat curd and heavy cream and mix until well combined. Place the baked apples (cut side down) in the prepared crust and pour the filling on top – wiggle a bit so the filling distributes evenly. Bake for about 60 minutes – the cake should have gotten some color, the edges should be set but the center still be a bit wiggly. Take out of the oven and let cool down on a wire rack. When cooled place in the fridge for at least 2 hours. Before serving remove from the tin and decorate with some whipped cream and apple slices.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12