This article originally appeared in the February 2016 Issue of Foodie: Beautiful Bakes

Prep time: 50 mins

Cooking time: 20 mins with overnight chilling

Makes: 1 Charlotte 16cm in diameter

Ingredients

• 1 honey rye sourdough loaf
• 100g caster sugar
• 15g butter
• 3 apples, preferably Ariane
• 1tsp yellow pectin
• 60ml fresh apple juice

Method

1. Cut the sourdough loaf into 1cm thick slices and into 5cm squares. Pan-fry the squares with butter on one side to create a dark brown colour.
2. Encase a 16cm round baking tin with aluminum foil to prevent the caramel from leaking and place the squares around the inside of the greased cake ring.
3. For the apple wedges, heat 40g of sugar in a saucepan and cook until it reaches a dark caramel colour. Add butter at this stage to stop it turning any darker.
4. Peel, core and cut one apple into eight wedges and cook in the caramel for three minutes. Take off the heat and keep aside.
5. For the compote, caramelise 40g of sugar until it turns dark amber. Peel and dice the remaining two apples, add to the sugar and mix gently.
6. Mix the yellow pectin with the remaining 20g sugar and add to diced apples, along with apple juice and cook for five minutes.
7. Place some of the caramelised apple wedges nicely in the bottom of the mould. Fill the mould with the compote and cover the top with few squares of bread.
8. Bake at 200°C for around 20 minutes, cool and store in the fridge overnight.
9. To serve, decorate with whipped cream flavored with maple syrup and sliced fresh apple.