125g (4½oz) medjool dates, stoned
and fi nely chopped
5 tbsp cloudy apple juice
325g (11½oz) unsalted butter,
softened
250g (9oz) light muscovado sugar
5 free-range eggs, beaten
300g (10½oz) self-raising fl our
¼ tsp baking powder
2 tbsp ground cinnamon
2 tbsp ground mixed spice
60g (2oz) dried apple rings or
slices, fi nely chopped
For the caramel butter cream
175g (6oz) golden caster sugar
175g (6oz) double cream
175g (6oz) unsalted butter, softened
100g (3½oz) icing sugar, sifted
125g (4½oz) full-fat cream cheese
1½ tsp vanilla extract
For the toffee apples
2 bramley apples, peeled
17 5g (6oz) golden caster sugar
You will need
20.5cm (8in) round cake tins x 3,
greased, then base-lined with
baking paper
melon ball cutter (optional)
baking sheet lined with
baking paper38 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Step 1
Put the dates and apple juice in a small
pan and cook over a low heat, stirring
frequently, for 10 minutes, until thick
and soft. Remove from the heat and
mash the contents to make a coarse
thick purée. Leave to cool.Step 2
Preheat the oven to 180°C/Gas Mark- Put the butter into a large bowl and
beat for 2-3 minutes until very light. Add
the sugar and beat again for about
5 minutes, until light and fluffy.
Step 3
Gradually add the eggs, beating well
after each addition. Sift the flour, baking
powder and ground spices into the
bowl and fold in. Add the cooled date
mixture and the dried apple
and combine.Step 4
Divide the mixture equally between
the three cake tins. Bake for about
20-22 minutes, until well risen, golden
and springy. Cool in the tins for
5 minutes, then turn out onto a wire
rack to cool completely.sugar and 3 tbsp water into a medium
pan over a low heat, stirring
occasionally. In a small pan, heat the
cream until almost boiling, then set
aside. Once the sugar has dissolved,
turn up the heat and boil until the syrup
turns caramel brown. Remove from the
heat and pour in the warmed cream.Step 6
Return the pan to a low heat and
whisk for 1 minute, until smooth and
thick. Pour into a heatproof bowl,
leave to cool, then cover and chill for
about 1 hour.Step 7
Beat the butter in a stand mixer for
2-3 minutes, until light. Add the icing
sugar and mix for 5 minutes, until fluffy.
Beat in the cream cheese, then the cold
caramel and vanilla extract. Cover and
chill until spreadable.Step 8
To make the toffee apples, use the
melon baller to cut out balls of apple (or
cut the apple into 1cm (½in) chunks). Pat
dry and set aside. Put the sugar and
3 tbsp water into a medium pan,
dissolve gently, then boil to a rich
caramel. Remove from the heat and stir
in the apple. Leave for 3 minutes, until
the caramel has thickened, then remove
the apple and set aside on the lined
baking sheet.Step 9
To as semble: remove the paper from
the sponges. Set 1 sponge top-side
down on a serving plate. Spread with
one-third of the buttercream, place one-
third of the apples on top, then top with
another sponge. Repeat with another
one-third of the buttercream and
apples, then cover with the final
sponge, top-side down. Spread a thin
layer of buttercream around the sides,
then the remaining buttercream on top.
Decorate with the remaining toffee
apples. Leave overnight to firm up
before serving.The recipe on pages
37-39 is taken from
The Great British
Bake Off: Get Baking
for Friends and
Family, published by
Sphere ( £20). Recipe
photography by
Susanna Blåvarg.