Apple pudding cake with maple cream sugar sauce

Portions:

8 à 12

Preparation:

20 min.

Cooking:

30 min.

For the sauce:

180 ml (3/4 cup) maple syrup
180 ml (3/4 cup) 35% cooking cream
125 ml (1/2 cup) brown sugar
125 ml (1/2 cup) sugar
60 ml (1/4 cup) corn syrup
125 ml (1/2 cup) almond sticks

Preheat oven to 160°C (320°F).
In a saucepan, bring the maple syrup and cream to the boil over medium heat. Set aside.
In a bowl, combine flour, baking powder and almond powder.
Using an electric mixer, beat the butter with the sugar, then add the egg.
Add milk and stir until smooth. Stir in dry ingredients.
Butter a 10 cm (4 in.) deep, 20 cm (8 in.) diameter baking tin, then place the diced apples inside. Cover with pastry. Gently pour maple syrup and cream mixture over pastry. Bake for 30 to 35 minutes.
Meanwhile, in a saucepan, bring sauce ingredients (except almonds) to the boil. Simmer until the mixture reaches a temperature of 110°C (230°F) on a candy thermometer. Remove from heat and let cool. Stir in almonds. Serve with cake.

*Make sure the syrup is hot before pouring over the cake, so as not to slow down the baking process.