Impress your guests with our upside-down cake with caramelised apple and dessicated coconut. The layer of fruit on the base makes a sweet topping.
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Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced.
2.Peel and core apples; slice into 5mm rings.
3.Melt butter in heavy-based 25cm frying pan; add brown sugar and cinnamon; cook, stirring, until sugar dissolves. Remove from heat.
4.Place apple rings, overlapping slightly, on top of caramel in pan. Return to heat; cook, covered, over low heat, 2 minutes. Uncover; cook, over low heat, about 5 minutes or until apples are tender. Remove from heat.
5.Meanwhile, combine flour, milk and egg yolks in medium bowl.
6.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add caster sugar, beating until dissolved between additions. Fold egg white mixture into flour mixture, in two batches.
7.Spread mixture carefully over apple in pan. Bake, uncovered, in oven, about 12 minutes. Turn onto serving plate; serve sprinkled with coconut and, if you like, vanilla ice-cream
