Sticky Salted Toffee Apple Cake
As the seasons change I start thinking about our insulation and hibernation habits again – so here is a delicious and fulfilling cake that I’ve adapted from a Victoria Glass recipe perfect for this time of year, with the addition of grated cooking apples which gives a wonderful moist texture too and just because toffee and apples are such a fantastic marriage – it had to be done! Just when we will be having a glut of cooking apples, this cake is a great way to use them up and is very happily frozen too – what a cracker to bring out on Bonfire Night too, delicious! Here are the cooking apples growing in my garden – a fantastic crop this year!
Wonderful Russets too – they used to be my Mum Sylvia’s favourite apple variety.
Pre-heat the oven to (Fan160ºc) 180ºc / (Fan 325ºF) 350ºF and grease and line two deep, 9” diameter sandwich tins. (I used 8” tins which gave me a slightly taller sponge cake). You could also use half this recipe and 6” tins and a reduced baking time of 25-30mins) or a 2lb loaf tin.
500gms stoned chopped dates (I bought mine already chopped, much easier)
2 Medium sized mugs of weak tea
200gm light soft brown sugar
50gms dark soft brown sugar
2tbsp golden syrup
4 x large eggs
200gms unsalted butter, melted
400gms cooking apples, peeled cored and grated
3 generous tsps mixed spice
2 tsp Vanilla Extract
350gms SR flour
2 tsp Bicarbonate of Soda
A pinch of salt
Sticky Salted Toffee Sauce
100gms light soft brown sugar
50gms dark soft brown sugar
2 tbsp Golden Syrup
Salt to taste (up to you how salty you like the toffee sauce)
125ml double cream or condensed milk
200gm soft unsalted butter
200gm icing sugar
Half of the cold toffee sauce
Mini Fudge Chunks (available from good supermarkets)
Place the chopped dates in a saucepan with the two mugs of tea and slowly bring it to the boil, then let it simmer and bubble for five minutes. Set aside. Whisk the eggs, sugars and syrup together until they are nice and pale and fluffy, then gradually whisk in the melted butter. Fold in the date mixture, grated apple and vanilla essence and finally sieve over the remaining dry ingredients and fold in carefully, try not to knock too much air out of your mixture. Pour in to your two pre-prepared tins and bake for 35-40 minutes, or until a skewer comes out cleanly from the middle of your sponges, no sticky bits.
Whilst the cake is baking make your toffee sauce. Place all the sauce ingredients except the cream/condensed milk in a saucepan and heat gently until the sugars are dissolved and the butter melted. Bring to a rolling boil and then stir in the cream/condensed milk. Set to one side.
When you take your cake out of the oven, prick it all over with a skewer and drizzle some of the toffee sauce over both sponges, then leave them to cool in their tins on a cooling rack.
Whilst the cake is cooling make your buttercream – whip the butter up until it is light and fluffy then slowly add the icing sugar and continue to whip until well mixed and smooth. Add the rest of the cold toffee sauce, reserving a couple of spoonfuls to drizzle over your finished cake.
Assemble your sponges – sandwich the cakes together with a good generous layer using half of the toffee buttercream, then spread the remaining buttercream on the top and finish with a drizzle of the remaining toffee sauce and a good sprinkling of tiny fudge chunks. The finished cake texture is light, sticky and delicious.
Oops, that was my bit! Liz x