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    You are in: Home / Recipes / Donna Hay's Apple Upside-Down Syrup Cakes Recipe
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    Donna Hay's Apple Upside-Down Syrup Cakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Lee_tah's Note:

    From Donna Hay's "The Instant Cook". Very easy but looks like a cafe dessert! You can also make it with mangoes and replace the ground almonds with desiccated coconut. Or apricots and ground hazelnuts. I use my silicon large 6-muffins moulds, and they come out easy.

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    Ingredients:

    Servings:

    Units: US | Metric

    syrup

    cake

    Directions:

    1. 1
      Preheat oven to 160C (200F).
    2. 2
      Stir 90g butter, brown sugar and water together in a saucepan until butter is melted. Then stir in apple slices and cook for 3 minutes.
    3. 3
      Spoon apples equally into 6 x 1 cup muffin tins or ramikins. put a few tablespoons of syrup in with the apple slices as well. Reserve the remaining syrup for later.
    4. 4
      Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
    5. 5
      Bake 25 minutes or until a toothpick comes out clean.
    6. 6
      Cool 5 minutes in the tin, then flip onto serving plates. Serve with extra caramel sauce and ice cream or unsweetened cream.

    Ratings & Reviews:

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    Nutritional Facts for Donna Hay's Apple Upside-Down Syrup Cakes

    Serving Size: 1 (225 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 658.1
     
    Calories from Fat 293
    44%
    Total Fat 32.6 g
    50%
    Saturated Fat 15.5 g
    77%
    Cholesterol 131.1 mg
    43%
    Sodium 266.9 mg
    11%
    Total Carbohydrate 87.6 g
    29%
    Dietary Fiber 3.5 g
    14%
    Sugars 66.4 g
    265%
    Protein 8.4 g
    16%

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