Apple cake, upside down with a strong presence of the aroma and taste of the heady molasses. The Blueberry's dark jam & molasses give shades of deep purple, tones.
We pick apples red, hard, unripe for best results in taste but also in appearance.
Yours!
We pick apples red, hard, unripe for best results in taste but also in appearance.
Yours!
| work: 20′ | time: 1h:10′ | easy: |
Ingredients (~10 servings)
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Wash and clean the apples. Cut them in four and each quarter into three pieces. Sprinkle with lemon juice and liqueur. Put aside to wait. |
 For the Pan
Cut the butter into small pieces and spread them on the basis of a round, deep form Ø32-34 cm (Ø1'1"). Drizzle with molasses and add the jam at various points. |
In mixer bowl put the sugar and butter and beat well to whiten. Add the eggs one by one to unite with the mixture, beating constantly. Pour little by little the flour, baking powder, semolina and lemon zest, stirring them with a spatula to incorporate. |
Add the apple pieces with their juices to the pot of the oven, we have prepared. Lay well across the surface, shaking with your hands the griddle. |
Pour onto them the beaten mixture of yeast cake and spread well with a spatula. Bake in preheated fan oven at 180°C (356°F, Gas 4.2) for 45'-50' until cooked thoroughly. Remove from the oven, allow it to cool thoroughly and invert on a large serving platter. Sprinkle with icing. |
