Chilli-hoisin caramel apple cake

Instructions

1. Preheat the oven to 190°C (170°C fan-forced). Line the base and sides of a 30 x 22 cm (or thereabouts) brownie tin with a single sheet of baking paper (otherwise the caramel will leak everywhere). Make sure there's a 2 cm overhang at the top of the tin.
2. To make the caramel, first, mix the hoisin sauce with 1 tablespoon of water. Mix the sugar and remaining 3 tablespoons of water with a metal spoon in a medium saucepan and bring to a boil. As soon as the caramel turns a pale-golden colour, remove the pan from the heat and immediately whisk in the hoisin sauce mixture and chilli. Be careful, this can get a bit spitty and bubbly. Pour into the prepared tin, then roll the caramel around to coat the base well. Arrange the apple slices in overlapping rows until the base is entirely covered. Allow to cool.
3. To make the cake batter, in an electric stand mixer fitted with the whisk attachment, cream the butter, sugar, vanilla and salt on the highest speed until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Fold in the flour, baking powder and almond meal. Whisk the milk and sour cream in a bowl until smooth, then fold into the batter. Spread the mixture evenly over the apple slices and bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
4. Allow the cake to cool for 5 minutes, then turn it out onto a serving board. Carefully peel the baking paper off, without disturbing the apple. If any caramel pools down the sides, scoop it up with a rubber spatula and gently spread it back onto the apple. Cool completely before cutting and serving.