|Savoury Galette in Bayeux|
The following recipe is my version of the yummy caramel sauce we enjoyed in Bayeux. I made it to pour over a delicious apple cake that we had enjoyed in Sweden. The hostess here, Heidi, shared her recipe for the apple cake and my family gave it a 10 out of 10, especially when I drizzled it with the warmed caramel sauce and served it with a dollop of freshly whipped cream.
130 grams butter
1 cup brown sugar
2/3 cup whipping cream
1/2 taspoon vanilla
1/8 taspoon salt
Melt the butter over a medium heat. Stir in the brown sugar till melted. Stir for 2 minutes. Add the cream and cook, stirring for a further 2 minutes. Stir in the vanilla and salt. Cool slightly before pouring into a jar. This can be used as a filling for biscuits, a topping for pancakes or desserts or as a spread.
100 grams butter
100 grams sugar
1 large egg
1 1/2 teaspoons baking powder
100 ml water
100 ml sugar
Peel, core and slice apples and cook with the water and 100 mls of sugar till the apples are soft. Drain in a colander and cool down.
Beat the butter and 100 grams of sugar till creamed. Add the egg and beat again. Add the flour and baking powder. Cover with cling wrap and chill for 30 minutes.
Use 2/3rds of the dough to line a 22cm pie dish. Bake for 10 minutes at 200 degrees celsius. Pile in the apple. Roll out the remainder of the dough and cut into strips to make a lattice for the top Bake for 15-20 minutes till golden brown.
Drizzle a little of the warmed caramel sauce over. Serve with freshly whipped cream and a little more caramel sauce.