Tarte Tatin-style apple cake

Ingredients

• 120 gcaster sugar
• 35 gglucose syrup
• 30 gwater
• 4 largeapples
• 2eggs
• 75 gsugar
• 125 gmascarpone
• 100 gplain flour
• 8 gbaking powder
• 1 pinchfleur de sel
• 1 pinchvanilla powder
• 2 tablespoonspraline
• 1 teaspoonicing sugar

Instructions

1. 1

   Prepare the tin

   Lightly oil a 22–23 cm cake tin and line it with a sheet of baking paper.

2. 2

   Cook the caramel

   Cook the 30 g water, 120 g caster sugar and 35 g glucose syrup over a medium heat until the mixture turns a fairly deep amber.

3. 3

   Pour the caramel

   Immediately pour the caramel into the prepared tin.

4. 4

   Arrange the apples

   Heat the oven to 170 °C. Peel the apples, cut them into large wedges and place them on the set caramel.

5. 5

   Bake the apples

   Bake for 40 minutes.

6. 6

   Cool the apples

   When baking is complete, leave the apples to cool in the tin.

7. 7

   Heat the oven

   Heat the oven again to 170 °C.

8. 8

   Whisk eggs and sugar

   Beat the 2 eggs with the 75 g sugar.

9. 9

   Add mascarpone

   Once the mixture is frothy, add the mascarpone and mix well.

10. 10

    Finish the batter

    Add the flour, baking powder, fleur de sel and vanilla, then mix until smooth and evenly combined.

11. 11

    Add the batter

    Pour the batter over the apples and bake for 30 minutes.

12. 12

    Turn out the cake

    After baking, leave the cake to cool for 10 minutes, then invert the tin onto your serving plate. Remove the baking paper.

13. 13

    Add the topping

    Mix the praline with the icing sugar and sprinkle it around the edges of the cake.

14. 14

    Serve the cake

    Serve whenever you are ready.

What is a Tarte Tatin-style apple cake?

Tarte Tatin is a French upside-down fruit tart, traditionally made by cooking apples in caramel and turning the pastry-topped dish out to serve. This cake borrows the caramelised apple topping but uses a soft mascarpone sponge in place of pastry.

The apples are baked first on the caramel, then covered with batter for a second bake. Turning the cake out reveals the glossy fruit, while praline adds a little crunch at the edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 4g protein, 51g carbs, 9g fat.

Most of the carbohydrates come from the sugars, apples and flour, while mascarpone and eggs contribute much of the fat and some of the protein. Enjoy a slice with plain yoghurt and fresh fruit, or serve it after a meal with plenty of savoury vegetables.

Making the caramel

Sugar and glucose: the glucose syrup is cooked with the sugar and water to make the caramel. Watch the pan closely as it darkens, since caramel can move quickly from amber to burnt.

The tin: have the lined, lightly oiled tin ready before you start. Pour the finished caramel in straight away, as it will firm up as it cools.

Choosing and arranging the apples

Apple wedges: large pieces hold their shape better through the first 40-minute bake. Arrange them over the set caramel so the fruit covers the base of the tin.

Cooling: the method lets the cooked apples cool in the tin before the batter goes on. This gives you a pause between stages and keeps the fruit in place.

Getting a soft mascarpone sponge

Eggs and sugar: beat them until frothy before adding the mascarpone. This helps form the airy base of the batter.

Dry ingredients: mix in the flour, baking powder, salt and vanilla until the batter is evenly combined. Stop once there are no visible pockets of flour, rather than mixing for longer than needed.

Checking the bake

Apple stage: the apples bake for 40 minutes at 170 °C before the cake batter is added. Leave them in the tin to cool at the end of that stage, as directed.

Cake stage: bake the batter-covered apples for 30 minutes at 170 °C. The recipe gives the time and temperature but no additional doneness test, so keep an eye on the cake towards the end of baking.

Turning out and serving

Turn the tin over onto a serving plate after the cake has cooled for 10 minutes. Remove the baking paper carefully so the caramelised apples remain on top.

Finish with the praline and icing sugar around the edges. Serve as it is, or add a spoonful of crème fraîche or plain yoghurt alongside.

Recipe notes & tips

• Line the tin and have it close to the hob before you start the caramel.
• Cut the apples into similarly sized large wedges so they cook at a similar rate.
• Pour the caramel into the tin as soon as it reaches a deep amber colour.
• Let the apple layer cool in the tin before pouring over the batter.
• Mix the batter only until the ingredients are combined and smooth.
• Wait the full 10 minutes before turning out the cake.

Variations

• Add cinnamon: mix a little cinnamon into the batter for a warm spice note.
• Use pears: replace the apples with firm pears cut into large wedges.
• Change the topping: use chopped toasted hazelnuts instead of praline.
• Add citrus: finely grate a little orange zest into the cake batter.
• Serve with crème fraîche: add a spoonful alongside each slice for a tangy contrast.

Common mistakes to avoid

• Burnt caramel: take the pan off the heat once the caramel is a deep amber, before it turns very dark.
• Caramel hardening in the pan: prepare the tin in advance and pour the caramel immediately.
• Uneven apple layer: cut the apples into large, similarly sized wedges and spread them over the base.
• Lumpy batter: add the mascarpone after the eggs and sugar are frothy, then mix in the dry ingredients thoroughly.
• Cake sticking: line the lightly oiled tin with baking paper before adding the caramel.
• Turning out too soon: let the baked cake stand for 10 minutes before inverting it onto a plate.

How to store

Store leftovers covered in the fridge and eat within 2–3 days. Bring a slice to room temperature or warm it gently in the oven before serving; the caramel may soften as it sits.

Frequently asked questions