cake

Upside down apple and star anise cake
1. 

100g butter plus a little extra for the tin
100g dark muscovado sugar
100g self-raising flour
1 tsp baking powder
ground ginger, a large pinch
ground cinnamon, a large pinch
2 eggs
whipped double cream or ice cream to serve

TOPPING
50g butter
50g golden caster sugar
2-3 whole star anise
3-5 apples, peeled, cored and cut into thin slices

Heat the oven to 160C

Make the topping by melting th butter and caster sugar together in a pan with the star anise until the sugar has dissolved. Leave to cool a little. Pour into a buttered 20cm springform cake tin or cake tin without a loose base. Put the star anise on opposite sides of the cake. Use the apple slices to line the base of the tin, placing them in concentric circles.

Beat the butter and muscovardo sugar until it is pale and creamy, then beat in the flour, baking powder, ginger, cinnamon and eggs. along with a pinch of salt. Spoon this onto the apples ond level the top.

Bake for 30-35 mins or until the sponge is cooked through. Leave to cool for 5mins, then turn out the cake carefully onto a plate. Serve with cream or ice cream

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