Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Line base of a deep 23cm fixed-base tin with parchment. Spread butter over base — sprinkle brown sugar and cinnamon evenly.
- Toss apple slices in lemon juice immediately. Arrange in overlapping circles over the butter and sugar — press gently. Cover the entire base neatly.
- Beat butter and caster sugar 3–4 minutes until pale and fluffy. Add eggs one at a time. Add vanilla. Sift in flour, baking powder, cinnamon, and ginger. Add milk — fold gently.
- Drop small spoonfuls of batter over the apple arrangement — work from the edges inwards. Spread very gently to cover completely without disturbing the apples.
- Bake 35–40 minutes until sponge top is golden and skewer comes out clean.
- Cool in tin exactly 5 minutes — set a timer. Place serving plate on top — invert confidently in one movement. Lift tin. Peel away parchment. Reposition any shifted slices while caramel is warm. Serve warm.
Notes
Do not use a loose-bottomed tin — the liquid caramel will leak through.
Invert after exactly 5 minutes — set a timer. Too early it falls apart, too late it sticks.
Arrange apple slices carefully — the arrangement is what you see after inversion.
Use eating apples not Bramleys — eating apples hold their shape and look beautiful.
Serve warm — the caramel is most glossy and flavourful when still slightly warm.
Warm briefly in a low oven before serving if made ahead.
