time: 5Hrs 30Min
to be served to 6 people
a cup of sugar
teaspoons sugar (10)
1/4 cup water
granny smith apples (10), peeled, cored, and thinly sliced
oranges 2, segmented
2 oranges, zest of
whipped cream (optional)
How to Prepare
just Slice all peeled and cored apples that is thin. (Not PAPER thin, though.) Keep each apple quantity separated for that is for assembly.
use a heavy saucepan over medium heat, then bring 1 cup of sugar and the water that is to a simmer, be scraping the sides down to dissolve all sugar granules.
then Simmer the syrup for 8 minutes, while swirling the pan and wiping down the sides that are to ensure even browning.
after you are done then Pour caramel into a 2-quart ceramic pan (or the like), swirling the caramel around the bottom and up the sides of the dish.
just Allow the caramel to cool, and harden, in the dish for 10 minutes.
then Preheat oven to 250.
now you can Arrange a layer of apples on the caramel in overlapping circles, using one apple quantity.
then Sprinkle this layer with 1 teaspoon of sugar and some orange zest.
just Repeat apple, sugar/zest layering for all 10 layers. They will overflow the pan. This is okay.
after you are done, Place the foil-covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.).
the Baking should take 5 hours.skewer inserted should come out clean.
then Allow the cake to cool completely, then refrigerate for 2 hours.
Just Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake.
the Serving will be better by cutting into 6-8 wedges and plating each with orange segments and whipped cream if desired.