80 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
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SERVES 12
For the cake
175g (6oz) unsalted butter,
at room temperature
150g (5oz) caster sugar
200g (7oz) self-raising flour
1 tsp ground cinnamon
½ tsp ground ginger
1 tsp baking powder
4 free-range eggs, beaten
100g (3½oz) ground almonds
50g (2oz) sultanas
200g (7oz) crisp eating apples,
such as Granny Smith or Chivers
Delight, peeled, cored and sliced
For the toffee sauce
200ml (7fl oz) double cream
50g (2oz) butter
175g (6oz) light muscovado sugar
1 tbsp golden syrup
1 tbsp black treacle (molasses)
To serve
vanilla ice cream1 Preheat the oven to 180°C/Gas Mark
4 and grease the base of a 23cm (9in)
round springform cake tin with butter
and line with baking parchment.
2 In an electric mixer, cream the but ter
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 in between and introducing a
tablespoon of the flour as you go. Once
all the flour has been added, pour in the
ground almonds and sultanas and mix
until combined.
4 Add three-quarters of the apples to
the mixture and stir in with a wooden
spoon before spooning the cake
mixture into the prepared tin. Arrange
the final pieces of apple on the top of
the cake in a circular pattern.
5 Bake in the oven for 1 hour until a
skewer inserted in the middle comes
out clean. Leave to cool in the pan for5 minutes, then remove the springform
ring and transfer to a wire rack to
finish cooling.
6 To make the tof fee sauce, put the
cream in a saucepan over a low heat
to warm. Add the butter and sugar and
stir until dissolved and smooth. Then
add the syrup and treacle and stir
until melted.
7 Serve the cake with the hot toffee
sauce and a hefty dollop of vanilla
ice cream.The feature on
pages 76-80 is taken
from Apple by James
Rich, published by
Hardie Grant (£20).
Photography
©Jacqui Melville.Serve^ w
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