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Upside-Down Apple and Almond Cake with Pistachios
Ingredients
  • 250g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 2 tbs brown sugar
  • 6 eggs
  • ½ cup (60g) almond meal
  • 1 ⅓ cups (200g) self-raising flour
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • ½ cup (160g) apricot jam, warmed
  • ⅔ cup (100g) slivered pistachios
  • subheading: CARAMELISED APPLES:
  • 40g unsalted butter
  • 5 Granny Smith apples, peeled, cut into thin wedges
  • ¼ cup (60g) brown sugar
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