APPLE AND CINNAMON CAKES WITH LEMON SYRUP Can be partially prepared ahead. 1/4 cup water 1/4 cup brown sugar 1 medium unpeeled red apple, sliced thinly 40 g low-fat margarine 1/3 cup caster sugar 1 egg, lightly beaten 1/4 cup low-fat milk 3/4 cup self-raising flour 1/4 teaspoon ground cinnamon 1 medium lemon 1/2 cup caster sugar, extra 1/4 cup water, extra 1 cinnamon stick

Grease four 2/3-cup moulds. Combine the water and brown sugar in medium pan; cook, stirring, until sugar dissolves. Add apple; cook, stirring, about 10 minutes or until most of the liquid is evaporated and apples have caramelized, spoon into prepared moulds.

Beat margarine, caster sugar and egg in small bowl with electric mixer until thick and pale. Stir in milk, flour and cinnamon; pour into moulds. Bake, uncovered, in moderate oven about 20 minutes or until cooked when tested. Turn onto wire racks to cool. (Can be made ahead to this stage. Store in an airtight container up to 1 day.)

Using a vegetable peeler, peel a 10cm strip of rind from lemon. Combine lemon strip, 1 tablespoon lemon juice, extra sugar, extra water and cinnamon stick in small pan; stir over heat until sugar dissolves. Simmer, uncovered, about 12 minutes or until thick and syrupy. Discard cinnamon stick and lemon rind. (Can be made ahead to this stage. Cover; refrigerate up to 1 week. Reheat before serving.)

Serve cakes with warm lemon syrup.

Serves 4.

[Low-Fat Meals in Minutes, Australian Women's Weekly Cookbooks]