Apple pie from the pan

Ingredients for 1 servings:

• 2 apples, red
• 25 g raisins
• 150 g sugar
• 3 tbsp water
• 3 cl Amaretto
• 2 eggs
• 80 g butter, melted
• 1 tsp vanilla paste
• 1 tsp cinnamon
• 75 g wheat flour type 405
• 30 g almonds, ground
• ½ tsp baking powder
• 1 lemon(s), peel
• 30 ml cream
• e.g. powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Upside-down apple cake with Amaretto and vanilla

Whisk the eggs and 100g of sugar in a mixing bowl. Whisk in the cinnamon and vanilla paste. Sift in the flour, ground almonds, and baking powder. Add the melted butter. Set the batter aside. Quarter, core, and dice the apples. Place the remaining 50g of sugar and water in a non-stick pan and bring to a simmer over medium heat, stirring occasionally. Once the water has evaporated and the sugar begins to caramelize, add the diced apples. Toast for 2-3 minutes, then add the raisins and Amaretto. Pour the batter onto the apple layer in the pan and cook, covered, over low heat for 10 minutes. Remove the lid and return the apple pie to the stovetop for another 20 minutes. Meanwhile, whip the cream and grate in the lemon zest. Use a skewer to check the dough is cooked through, then turn the finished tart out onto a plate. Top with cream and, if desired, dust with powdered sugar.