Saturday Magazine - 31.08.2019

SATURDAY MAGAZINE 59

1. Preheat the oven to 180°C/gas 4
   and grease the base of a 23cm round
   springform cake tin with butter, then
   line with baking parchment.


2. In an electric mixer, cream the butter
   and sugar together until pale and smooth.
   In a separate bowl, sift together the flour,
   cinnamon, ginger and baking powder.


3. Slowly add the beaten eggs to the butter
   mixture a little at a time, mixing well between
   each addition, and introducing a tablespoon
   of the flour mix as you go. Once all the flour
   is added, pour in the ground almonds and

sultanas and mix until combined.

4. Add three-quarters of the apples to
   the mixture and stir with a wooden spoon
   before spooning the cake mixture into
   the prepared pan. Arrange the final pieces
   of apple on top in a circular pattern.


5. Bake in the oven for 1 hour, or until
   a skewer inserted in the middle comes
   out clean. Leave to cool in the pan for 5
   minutes, then remove the springform ring
   and transfer to a wire rack to finish cooling.


6. Serve the cake with the hot toffee sauce
   and a hefty dollop of vanilla ice cream.

Toffee apple cake Because toffee and apples are a match made in heaven. SERVES 12

★ 175g unsalted

butter, plus extra
for greasing
★ 150g caster sugar
★ 200g self-raising
flour
★ 1 tsp ground
cinnamon
★ ½ tsp ground
ginger

★ 1 tsp baking
powder
★ 4 eggs, beaten

★ 100g ground

almonds

★ 50g sultanas

★ 200g crisp

apples, eg Granny

Smith, peeled,

cored, sliced

FOR TOFFEE SAUCE:

SEE TIP, ABOVE

★ Vanilla ice cream,

to serve

FOR THE TOFFEE

SAUCE:

Put 200ml of double

cream in a saucepan

over a low heat

to warm. Add 50g of

butter and 175g of

light muscovado

sugar and stir until

dissolved and

smooth. Then add

1 tbsp of golden

syrup and 1 tbsp

of black treacle and

stir until melted.