A combination of two English classics: toffee apples and sticky toffee pudding.
Toffee Apple Cake
Butter 50 g
Sugar 180 g
Dates 180 g
Water 250 ml
Bicarbonate of soda 1 tsp
Self-raising flour 180 g
Pinch of salt
Vanilla essence to taste
- Start by finely chopping the dates – or blitz them in a blender, you want them as fine as possible to avoid date lumps in the sponge. Combine the chopped dates with the 250 ml of water and bring to the boil for about 10 minutes.
- In the meantime, cream the butter and the sugar together, add the vanilla essence to taste and then beat in the eggs one by one.
- Remove the boiled dates from the heat and set aside for a moment.
- Peel and core the apple, slice into rings and then slice the rings to produce slithers.
- Add the bicarbonate of soda to the boiled dates (it will froth).
- Combine the flour with the pinch of salt and beat into the egg and sugar mixture alternately with the boiled dates. The mixture will be fairly runny, but fear not, it will bake!
- Pour the cake mixture into a buttered round cake tin, ideally loose-bottomed, and arrange the apple slithers in concentric circles on the top.
- Bake at 180°C for about 45 minutes to an hour, depending on how deep your cake tin is.
- Remove from the tin to cool and either serve as is
or, if you need an added toffee touch, I can recommend a topping I have been using since I was about 8 years old:
In my Make & Bake book it was the topping for chocolate brownies to which it is not suited and I have a much better brownie recipe now –but the topping has stayed with me, on and off, for a good few decades!