20g reduced-fat margarine spread
2 tablespoons brown sugar
2 tablespoons unsweetened apple juice
2 large pink lady apples, cored, cut into 4mm-thick rounds
1 sheet frozen ready-rolled reduced-fat puff pastry, partially thawed
Step 1Preheat oven to 200°C/180°C fan-forced.
Step 2Place spread, sugar and apple juice in a heavy-based, ovenproof, 20cm (base) frying pan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Cook for 1 minute or until thickened. Remove from heat.
Step 3Carefully arrange apple in pan, overlapping. Top with pastry, tucking in at edge. Bake for 30 minutes or until pastry is golden and puffed. Stand in pan for 5 minutes. Turn out onto a plate. Serve.
- Diabetes friendly
- High carb
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Kim’s baking tips: When making upside-down cakes, line pans with baking paper to prevent topping from sticking.
Beating the butter and sugar for the specified time will help create light-textured cakes.
Have ingredients measured and ready before starting to bake.
To help cakes rise and prevent curdling, bring butter and eggs to room temperature before using.
- Author: Emma Braz
- Image credit: Rob Palmer & Mark O'Meara
- Publication: Super Food Ideas