Upside-down apple cake with caramelized flambéed apples and apple marmalade

Heat the apple sauce with the apple juice; add a mixture of sugar and agar-agar, bring to a boil and cook 2 minutes.

Let cool, transfer to a narrow container and refrigerate overnight to set; smooth with an immersion blender to make the apple marmalade.

Grease a cake ring or cake pan generously and coat it with brown sugar, which eases unmolding and gives a brown colour.

Peel and core 6 apples of mixed varieties and cut each into 12 wedges.

Melt butter and oil together, add the apples and sauté a couple of minutes until coated in fat.

Add the sugar and cook on full heat until caramelized; flambé with calvados.

For the batter, mix eggs, brown sugar, a pinch of fleur de sel and apple sauce; mix in melted butter.

Incorporate the flour and baking powder, sifted together.

Variation: other fruits such as pears, cherries or apricots can replace the apples.

Build upside down: overlap apples in a round in the pan, cover with half the batter, tuck in the remaining apples and dollops of apple marmalade, leaving room, then finish with the rest of the batter.