Donna Hay's Apple Upside-Down Syrup Cakes

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• syrup

• 90  g butter
• 1 1⁄4 cups brown sugar
• 3  tablespoons water
• 2  apples, peeled and sliced

• cake

• 75  g butter
• 1⁄2 cup caster sugar
• 2  eggs
• 1  cup  ground almonds
• 1  cup flour
• 1  teaspoon baking powder
• 1⁄3 cup milk

Directions

1. Preheat oven to 160C (200F).
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. 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. Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
5. Bake 25 minutes or until a toothpick comes out clean.
6. Cool 5 minutes in the tin, then flip onto serving plates. Serve with extra caramel sauce and ice cream or unsweetened cream.