SATURDAY MAGAZINE 59
- 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. - 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. - 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.
- 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. - 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. - 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.