Ingredients:
- 3 eggs (weighted)
- Same weight in dark brown sugar (actually a bit less, 150g instead of 180g)
- Same weight in gluten-free flour and ground almond (I used 50g almonds, 50g fine cornmeal, 100g gluten-free flour from Dove)
- Same weight in soft salted butter
- 1tsp baking powder
- 1 ½ Bramley apple (or 3 Russett apples)
For the caramel:
- 50g sugar
- 10g salted butter
- Peel and core the apples. Cut all but 2 quarters in rough pieces. Prepare the caramel: pour 50g sugar in a 20x20cm cake tin, turn on the burner and let the sugar turn into caramel. Careful as it can burn quickly. Alternatively, prepare it in a separate pan. Once the caramel is dark brown, turn the burner off, put 10g butter in the tin/pan and mix well. If you prepared the caramel in the pan, pour it evenly in the tin. Put the apple pieces at the bottom of the tin, pushing well to fill the bottom.
- Preheat the oven 150°C. Prepare the batter: With an electric whisk, cream the dark brown sugar and butter in a mixing bowl. Add the eggs, mixing well with a wooden spoon. Add then the flour and the baking powder. Mix well to get a uniform mixture.
- Spoon the batter over the apple pieces. Thinly slice the remaining apple quarters. Dispose them on top of the batter. Cook 40-45 mins, until the cake is golden and cooked through. Take out of the oven, leave 5 mins to rest then flip over a plate. Serve warm/room temperature.
Bramley apples give a nice tartness to the cake and avoid it being too sweet.