3⁄4 cup CSR Muscovado Sugar
1 Granny Smith apple, peeled, cored and finely sliced
185g butter, softened
1⁄2 cup CSR Muscovado Sugar
2 extra large eggs
3⁄4 cup self-raising flour
1⁄2 cup almond meal
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly oil and line the base and sides of a 22cm springf orm pan.
2. For the toffee; place muscovado sugar with 2 tablespoons water in a small saucepan, bring to the boil and simmer until turning golden. Remove from heat and tip into base of prepared pan. Allow to cool. Arrange apple slices onto toffee slightly overlapping.
3. Using electric beaters, mix the butter and sugar until pale and creamy. Add eggs one at a time, mixing well between additions. Fold in flour and almond meal and mix until smooth. Spoon batter over apples and bake for 35-40 minutes until cooked through. Set aside for 10 minutes, before inverting onto a platter. Serve warm with cream or ice-cream.