Bonfire Toffee Apple Cake…. By Lucy Simmons

By lucy  , , , , ,   , , ,

November 24, 2015

Perfect for a bonfire party, abundant autumn apples, drizzled in sticky caramel-toffee sauce, softly creamed filling, all bought together in and on an apple spiced sponge, great fun and truly delicious, give it a go.......

  • Prep: 45 mins
  • Cook: 35 mins
  • Yields: 12 Party size

Ingredients

150 ml Vegetable oil

175 Grams Dark brown soft sugar

2 Large Eggs

250 Grams Eating apples - peeled cored and grated

200 Grams Self raising flour

2 tsp Cinnamon

1 tsp Ground ginger

1 tsp Bicarbonate of soda

25 Grams Rolled oats

50 Grams Ground almonds

100 Grams Sultanas

1 Medium Lemon, zested

1 Medium Lemon, juiced

4 Medium Eating apples

25 Grams Butter

50 Grams Dark brown soft sugar

1 tbsp Golden syrup

1/4 tsp Ground Cinnamon

100 Grams Caster sugar, used to make tiny toffee apples

50 Grams Butter

100 Grams White chocolate

280 Grams Cream cheese

1 Medium Vanilla pod - seeds

170 Grams Greek yoghurt

Directions

  1. To make the cake:  Preheat the oven to 180C.  Grease and line 2 x 18cm baking trays.  Place the sugar and eggs into a large bowl and beat with an electric mixer until pale and glossy.  Continue to beat whilst pouring in the oil.  Fold in the remaining ingredients until fully combined.  Split between the two cake tins and bake for 25-30 minutes. A skewer inserted should come out clean.  After 5-10 minutes turn out onto a cooling rack.
  2. Apple filling:  To stop the apples from turning brown, prepare a bowl of water mixed with the lemon juice.  Peel the apples and cut balls out using the melon baller placing them into the lemon water.  In a medium saucepan melt the butter, soft brown sugar, syrup and cinnamon with 200ml of water, heating the mixture until boiling. Remove the apples from the water saving 10 for the topping.  Bring the mixture with the apples back to the boil and boil for 8-10 minutes until the apples start to soften but still hold their shape.  Remove from the heat and leave to cool then chill until needed.
  3. Creamed icing:  Melt the butter and chocolate together and place in a bowl with the cream cheese and vanilla and beat until smooth.  Fold in the greek yoghurt and chill until needed as this will help the icing to harden.
  4. Tiny toffee apples:  Take the remaining apple balls out of the water, pat them completely dry on a paper towel then insert a wooden skewer into one end of each apple ball.  Place the sugar in a pan and melt over a medium heat until the sugar starts to turn golden and caramel.  Remove from the heat.  Tilt the pan and dip the apples in the sugar working quick so that the sugar doesn't harden.  Lift the apples out of the sugar slowly to create a spikey effect on the apples.  If your sugar does harden, place it over a low heat until it becomes runny again.  Place the apples on a sheet of grease proof paper with a dash of oil and after 3 minutes the sugar should have set enough to easily peel them from the grease proof.
  5. Assemble:  Place half of the icing and filling in the centre of the cake and place the top of the cake on gently.  Place the remainder of the icing in a piping bag with a circle nozzle and pipe the icing in circles.  Place the remaining apple filling on top of the cake and leave in the fridge to chill until ready to serve.  Place the tiny toffee apples on the top of the cake.  Serve immediately.  Enjoy.

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