- Serves: up to 14
- Cook Time: 50 minutes
- Prep Time: 30 minutes plus cooling
- Effort: easy
For the caramelly sauce
- 200 g unsalted butter, cubed, at room temperature, plus extra for greasing
- 200 g golden caster sugar
- 2 tbsp molasses
- 1 level tsp ground cinnamon
- 1 level tsp ground ginger
- a pinch of ground cloves
- 3 tbsp clotted cream, or single cream
For the sponge
- 6 or 7 small/medium eating apples, such as Cox or Braeburn, quartered and cored
- 125 g unsalted butter, at room temperature
- 125 g golden caster sugar
- 2 large free range eggs
- 225 g self-raising flour, sifted
- ½ a level tsp bicarbonate of soda
- 200 ml good quality dry cider
- 2 oranges
Tips and Suggestions
Jamie explains: "These spices would have been introduced during the colonial era via Bristols ports, and now theyre in so many of the foods we love. Feel free to use pears, quinces or peaches in this sponge. Its a flexible recipe. And if you dont have any molasses handy, a tablespoon of black treacle plus a tablespoon of golden syrup will do the same job."
1. Grease the bottom and sides of a 24cm circular cake tin and line with greaseproof paper. Preheat your oven to 180C/350F/gas 4.
2. Put the cubed butter for your sauce into a saucepan large enough to hold all your apple quarters in one layer. Add the caster sugar, molasses and ground spices then gently bring everything to the boil. Turn down the heat and simmer, stirring occasionally, until the sauce starts to thicken. Be careful because caramel is very hot and can burn badly. At this point, add the quartered apples and cook for a few minutes while you make the sponge, but keep a close eye on them and stir occasionally so they dont catch.
3. Cream together the butter and sugar for the sponge, then add the eggs, one at a time, mixing them in as you go. Fold in half the flour, the bicarbonate of soda and the cider. The mixture might look like its splitting, but dont worry. Mix well, then fold in the remaining flour and the zest from the oranges, and stir again.
4. Put the prepared cake tin on to a baking tray lined with greaseproof paper (just in case any hot caramel seeps out during cooking). Spoon the sticky apples into the bottom of the tin in a fairly even layer, along with any of the caramel that happens to come with them. Put the pan with the remaining caramel aside for later, then pour the sponge batter over the apples and give it a jiggle to spread the mixture out a bit. Put the cake tin and baking tray into the hot oven on the middle shelf to cook for around 35 to 40 minutes. Insert a skewer into the middle of the cake after 35 minutes if it comes out clean the cakes ready, if not, just bake for a further 5 minutes.
5. Once cooked, let the cake cool for 10 minutes (no longer or you wont be able to turn it out). Warm the reserved caramel on a low heat and gently stir in the cream. Go back to your cake and spoon away any escaped caramel so it cant burn you, then pop a serving plate on top of the cake and quickly and confidently flip it over. Ease the tin off the overturned cake, then cut into wedges and serve with the remaining sticky, creamy caramel sauce drizzled on top.
©(2011) Jamie Oliver Enterprises. Photographer: David Loftus
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