Upside Down Apple Parkin

This apple upside down cake is all ready for fireworks night, with its black treacle, ginger and allspice base and sticky toffee topping. 

I thought a simple parkin would be bake that could go without a hitch, but it seems not. I didn't make quite enough caramel to cover the base of the tin. This didn't really matter at all as it melted as it baked to cover the apple. I then managed to omit one of the most important ingredients, the bicarbonate of soda. So, after carefully spreading my parking mixture over the apple and lifting it to pop it in the oven I ended up scraping it back out and folding in the raising agent. It is a good job I did else it would have been a bit like flapjack. The quick move was worth it as the final result it rich and moist yet lightened just enough to make sure it isn't claggy. I had never made or eaten parkin before and I have to say, I think it is delicious (especially as it caters perfectly to my love of ginger!).

Recipe - Serves 9

For the topping:

• 1 apple, peeled and sliced thinly
• 75g caster sugar
• 1 tbsp water

For the cake:

• 45g butter
• 45g dark muscovado sugar
• 65ml golden syrup
• 25ml black treacle
• 60g plain flour
• 65g oats
• 1/4 tsp bicarbonate of soda
• Pinch salt
• 1/2 tsp ground ginger
• Pinch ground allspice
• 1/2 egg
• 1/2 tbsp milk

Firstly make the topping. Tip the sugar into a pan and add the water. Stir over a medium heat to dissolved then boil to an amber caramel. Pour into a lined 6 inch square traybake tin. Lay the apple slices in three rows over the top and set aside whilst you make the cake.

Preheat the oven to 150C. Heat the butter, sugar, treacle and syrup in a bowl over a pan of simmering water, stirring to combine. Remove and leave to cool for a few minutes. Sift in the flour, bicarbonate of soda, salt and spices, then tip in the oats and fold in. Whisk the egg and milk together in a small jug and then whisk into the cake batter. 

Pour it over the apple slices and spread gently to level. Bake for 30-40 minutes until risen and the cake springs back when pressed. Remove from the oven and immediately invert the tin onto a cooling rack. Peel off the baking paper and leave to cool.