Upside Down Apple Cake
Mar
Be sure to save room for this delicious Pesach dessert!
Preheat oven to 350°F.
Place the apples on the bottom of a deep 9” glass pie dish.
Put the sugar and water in a small saucepan and place over low heat. Cook sugar mixture until caramel-colored and reaches 360°F on a candy thermometer*. Pour caramel mixture over the apples.
In the bowl of a stand mixer, beat the egg yolks and 1/3 cup sugar. Add potato starch and mix to combine. Add the ground almonds and orange juice. Set aside.
Beat egg whites until firm. Add 1/3 cup sugar and continue beating until stiff. Gently fold the beaten whites into the reserved batter. Pour cake batter over the apples in the prepared pan.
Bake for about 35 Minutes until golden and cake springs back when lightly touched on top.
Let cool for 10 minutes. Place a plate upside down on the top of pan and invert cake onto the plate. Don’t wait longer as the caramel will set and prevent the cake from releasing from the dish.
Lightly dust with confectioners’ sugar and serve.