I recently found myself becoming totally nostalgic for some of my childhood puddings, the ones that my grandma cooked better than anyone else! I was meandering down this happy train of thought when I remembered the pineapple upside down cake she used to make so well, which despite not liking pineapple one bit I used to wolf down in no time at all! It got me thinking whether there was any way I could make a similar kind of cake as a Slimming World friendly option. That was the start of this Low Syn Caramel Apple Upside Down Cake which, although you might not believe it when you see it, is totally Slimming World friendly!
- 100g Apple – 1.5 syns
- 2tbsp Golden Syrup – 5 syns
- 1tsp Baking Powder – 0.5 syns
- 2tbsp Flora Light – 4 syns
- 75g Self Raising Flour – 12 syns
- 3 Eggs
- 1.5tsp Cinnamon
- 2tbsp Granulated Sweetener – 1 syn
- Preheat your oven to 180 degrees.
- Peel and cut an apple (cooking or normal) into even slices and line the bottom of your loaf tin with them.
- Add one tablespoon of Flora Light to a saucepan over a medium heat and add both tablespoons of golden syrup. Bring to the boil and stir until combined. Continue to boil and stir until it turns a caramel colour and begins to thicken up.
- Remove from the heat and pour over the apples in your loaf tin. Set aside to cool.
- Whisk together the egg, sweetener and remaining Flora Light.
- Sift in the flour and add the cinnamon and baking powder. Combine by hand or with a whisk.
- Pour your cake batter over the apples and caramel.
- Bake for 20 minutes or until the cake is golden brown and a skewer comes out clean when inserted in the centre of the cake.
- Allow to cool for 5 minutes and then turn out onto your serving dish.
- Serve warm for the best results!