Toffee apple cake

Serves 8-12 Cakes, Bread and Pastries

Advertisement

Method

Grease and line a 24cm x 6cm springform tin with non-stick baking paper. To make the sauce, put the sugar in a pan with 4tbsp water and allow the sugar to slowly dissolve over a low heat. Increase the heat and boil for around 5 minutes to a rich golden caramel (keep an eye on the colour so it doesn't burn). Remove from the heat and add the butter. When it has melted, stir in the cream over a low heat until silky-smooth. Cool by sitting the pan in cold water.

Peel and core the apples and cut them roughly into 1cm dice. Preheat the oven to 180C / 160C F/ Gas 4, putting an oven tray on the middle shelf.

Separate the eggs into large bowls. Add half the sugar to the yolks and add the cream of tartar to the whites. Whisk the whites until soft peaks form and whisk in the rest of the sugar, a little at a time, to create a meringue-like consistency. Without washing the beaters, whisk the yolks and sugar until pale and thickened. Mix together the ground almonds and rice flour and stir into the yolk mixture. Fold in a little of the meringue to loosen the mixture, then fold in the remainder carefully so as not to lose volume.

Spoon half the cake mixture into the tin and scatter with half the chopped apple. Spoon over half the caramel sauce, add the rest of the cake mixture and top with the rest of the apple and just half the remaining caramel (keeping the rest for serving). Bake for 1 hour 15 minutes – cover loosely with foil if you feel the top is getting too dark.

Put the cake on a wire rack and after 20 minutes release and remove the ring. Leave another 20 minutes and remove the baking paper. Mix the extra double cream for serving with the rest of the caramel sauce and spoon over the top of the cake when ready to serve.

This recipe was taken from the August/September 2020 issue of Food and Travel.

To subscribe today, click here.