Servings: 8 people
Calories: 220kcal
Cost: $10
Equipment
- Medium-sized saucepan
- Round cake pan (8-inch diameter)
- Mixing bowls
- Electric mixer or whisk
- Spatula
Ingredients
- 4 tablespoons sugar (for caramel)
- 2 tablespoons water (for caramel)
- 2 apples (red or green)
- 2 eggs
- 100 g sugar
- 100 ml milk
- 50 ml oil
- 1 teaspoon vanilla essence
- 180 g self-rising flour
Instructions
- Heat sugar and water in a saucepan over medium heat to make caramel.
- Once caramel is amber, pour it into the cake pan and swirl to coat the bottom.
- Peel and slice the apples thinly, then arrange them on top of the caramel.
- Sprinkle a pinch of cinnamon over the apples and press them down gently.
- In a mixing bowl, beat eggs and sugar until frothy, then stir in milk, oil, and vanilla essence.
- Sift in the flour and mix until smooth, then pour the batter over the apples.
- Bake in a preheated oven at 180°C (350°F) for 35-40 minutes.
- Cool for 5 minutes before flipping onto a plate.
Notes
You can substitute self-rising flour with all-purpose flour and add 1½ teaspoons of baking powder. For a dairy-free option, use almond or oat milk in place of regular milk. Consider brushing the apples with melted butter before adding the batter for enhanced flavor. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for another three. For freezing, wrap slices individually in plastic wrap, and they will keep well for up to a month. Thaw in the fridge before reheating.
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 6mg
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