Toffee apple cake

Yields1 Serving
 300 g caster sugar 5 eggs (beaten) 250 g self raising flour 1 tsp cinnamon 1 1/2 tsp baking powder 100 g toffee apple yoghurt 3 apples (peeled, cored and diced) 300 g icing sugar 250g butter
1

Preheat the oven to 180C/350F/gas mark 4 and grease and line 2 8-inch cake tins. 

2

To make the cake, beat butter and sugar together until light and fluffy then gradually add the eggs.

3

Sieve in flour, cinnamon and baking powder, add the apple and fold in the yoghurt. Mix together gently and pour into the cake tins.

4

Bake for 20-25 minutes. To check if its cooked, place a skewer in the middle. If it comes out clean, it’s cooked. Once ready remove from oven and leave to cool.

5

Whilst the cake is cooling, make the butter cream. Beat the butter until light and fluffy and gradually add the icing sugar. When the sugar has been added gently fold in the yogurt. Spread over one base of the cooled cake before putting together.

6

Finally, to make the garnish add the caster sugar to a pan and place over a medium-high heat. Make a direct caramel by allowing the sugar to get to a light golden colour. As soon as it gets to a light golden colour add the butter and the apples.

7

Mix together gently so not to break up the apples. Allow to cool and when ready place neatly on top of the cake, drizzle the leftover caramel juice over the apples on top of the cake.

CategoryCuisine

Ingredients

 300 g caster sugar 5 eggs (beaten) 250 g self raising flour 1 tsp cinnamon 1 1/2 tsp baking powder 100 g toffee apple yoghurt 3 apples (peeled, cored and diced) 300 g icing sugar 250g butter

Directions

1

Preheat the oven to 180C/350F/gas mark 4 and grease and line 2 8-inch cake tins. 

2

To make the cake, beat butter and sugar together until light and fluffy then gradually add the eggs.

3

Sieve in flour, cinnamon and baking powder, add the apple and fold in the yoghurt. Mix together gently and pour into the cake tins.

4

Bake for 20-25 minutes. To check if its cooked, place a skewer in the middle. If it comes out clean, it’s cooked. Once ready remove from oven and leave to cool.

5

Whilst the cake is cooling, make the butter cream. Beat the butter until light and fluffy and gradually add the icing sugar. When the sugar has been added gently fold in the yogurt. Spread over one base of the cooled cake before putting together.

6

Finally, to make the garnish add the caster sugar to a pan and place over a medium-high heat. Make a direct caramel by allowing the sugar to get to a light golden colour. As soon as it gets to a light golden colour add the butter and the apples.

7

Mix together gently so not to break up the apples. Allow to cool and when ready place neatly on top of the cake, drizzle the leftover caramel juice over the apples on top of the cake.

Toffee apple cake