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This was adapted from a cheap cookbook called “blissful brownies” which doesn’t appear to have an author, so I can’t offer an attribution.

I think I missed a trick this afternoon though, as the book doesn’t mention how delicious it is warm – next time I’m serving it straight out of the oven with cream.

I would also reccommend baking this in a silicone tray, as its very sticky

topping

3oz light muscavado sugar

2oz butter

2 eating apples, peeled, cored, and sliced.

 

cake

4oz butter

6oz light muscavado sugar

2 eggs

7oz white spelt flour

1tsp baking powder

1/2tsp bicarb

2tsp cinnamon

2eating apples, peeled, cored, and coarsley grated

3oz pecans

preheat oven to 180/gas 4

place 3oz sugar and 2 oz butter in a small pan and melt them together. Pour into a silicone cake tin approx 9inches square. Swirl it around a bit so it covers the base, then place the sliced apples in an even layer over the sauce.

place the rest of the butter and sugar in food processor and cream til fluffy. Beat in eggs.

add flour, baking powder, bicarb and cinnamon and blitz again until smooth. add apples and nuts.

pour this mixture over the sauce in the base of the tin. Make sure you spread it out to the sides as the sauce will bubble in the oven.

 

bake for 30-35 min.

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