• 90g butter • 230g brown sugar • 3 apples, peeled, cored and cut into 8 pieces each • 3T water • 75g butter • 100g caster sugar • 50g ground almonds • 140g flour • 1t baking powder • 180ml milk • fresh cream (optional)
Preheat the oven to 180oC. Place the butter and brown sugar in a small saucepan, and melt over a medium heat. add the chopped apples and cook for about two minutes. Place the remaining ingredients in a bowl and beat with an electric mixer until combined. Lightly grease six large muffin cups and spoon the apples and two tablespoons of the caramel sauce into each one. Pour the remaining batter over each muffin and bake for about 20 to 25 minutes. Leave to cool for a minute, then invert the cakes onto a serving plate. serve warm with the leftover caramel sauce poured on top and dollops of fresh cream (optional). Serves 6
Tina Bester, the Capetonian queen of tarts and recipe-book author, created this delicious recipe for the March 2010 issue of HL.