We love an upside down cake. So to celebrate the launch of our Lil’ Legacy Ironclad Pan here’s some delicious inspiration. Crunchy salted toffee almonds meet a sweet brown sugar cake with a hint of lemon and apple. Serve hot with ice cream for pudding or with cream and cuppa for afternoon tea. Welcome to life with your Lil’ Legacy! You’ll never look back.
½ c whole almonds, skin on
55 g butter
½ c firmly packed brown sugar
2 T fresh lemon juice
¼ t salt or more if you like it saltier
115 g unsalted butter, softened
1 c firmly packed light brown sugar
¼ c sour cream
Zest 1 lemon
1 t vanilla essence.
1 ½ c flour
1 t baking powder
1 apple thinly sliced
Heat oven to 160°C.
In the oven toast almonds in your Lil’ Legacy until lightly brown – about 10 minutes.
Remove pan of almonds from oven and add all remaining topping ingredients and simmer over low heat on oven top for 2 -3 minutes.
Leave to cool while you make the cake mix. If you don’t cool the mix, the almonds won’t stay in place, so it is important you do this.
For the cake, cream butter and sugar, add eggs, lemon zest and vanilla essence and beat till combined. Lightly fold in sour cream followed by the dry ingredients.
Spoon cake mix over cooled almond praline mix and layer the top with apple slices.
Bake for 40 mins until the skewer comes out clean. (As the toffee melts in the bottom there may be some spillage, so pop the pan inside a slightly larger dish to catch the drips)
Leave to rest for 5 minutes, loosen edges with a knife and turn upside down onto serving plate.