Flannel cakes with apples and caramel sauce

Serves 6 Cakes, Bread and Pastries

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Method

To make the topping, peel, quarter and core the apples, then cut each quarter into 3 wedges. Put in a medium pan with 2tbsp water. Cover and cook on a low to medium heat for around 4 minutes, without letting them get too soft. Drain through a colander set over a bowl to collect the juices, then transfer to a separate bowl and set aside.

Put the sugar, collected apple juice and 2tbsp water in a pan over a low heat. When the sugar dissolves and becomes clear, increase the heat and cook until it turns a rich amber caramel. Remove from the heat, add the cream, then turn the heat to low and cook until the caramel becomes a sauce. Set aside until ready to use.

To make the cakes, clarify the butter by putting it in a small pan and slowly letting it melt. Cook for a minute, then pour off the butter solids, leaving the whey behind. There may be more than you need but any left over will keep in the fridge.

Sift the flour, salt and baking powder together. Whisk the egg whites until soft peaks form, then gradually add 3tbsp of the sugar and whisk until stiff. Put the yolks in a bowl with the milk and the rest of the sugar and whisk together.

Stir the yolk mixture into the flour and, when smooth, fold in the whites. Heat a small knob of the clarified butter in a large non-stick frying pan over a medium heat and ladle in 3 x 60ml scoops of batter (a ¼ cup measure will be useful). Cook the cakes on one side for around 2 minutes until a few bubbles appear on the surface. Carefully flip over and cook the other side for around a minute – they should be golden on both sides. Continue with the remaining batter, adding more butter each time, to make about 18 flannel cakes. Top with the apples and pour over the caramel sauce to serve.

This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.