Tue, 18 October 2016
Toffee Apple Cake
(Serves 8)
This is a great special occasion cake and is delicious to serve warm, without the icing, but with lashings and lashings of butterscotch sauce.
Ingredients:
8oz/225g butter
8oz/225g demerara sugar
8oz/225g self raising flour
4 large eggs
1 tablespoon Highbank Orchards Apple syrup
1 medium sized cooking apple-grated
Icing:
3oz/75g softened butter
6oz/175g icing sugar
1 tablespoon Highbank Orchards Apple Syrup
Garnish:
Melted chocolat
Chopped walnuts
Highbank Orchards Apple Syrup
Method:
Preheat the oven to 180C/350F/Gas Mark 4
Grease and line an 8 inch deep cake tin with some parchment paper.
In a large mixing bowl cream the butter with the demerara sugar until light and fluffy.
Gradually add in the eggs and syrup.
Sift the flour and slowly incorporate it into the butter and egg mixture.
Gently mix in the grated apple and mix thoroughly.
Transfer the mixture into the previously prepared cake tin and bake for 45-55 minutes until the cake is cooked or until a skewer inserted into the centre comes out clean. I normally reduce the temperature to 150C/300F/Gas Mark 2 after the first 20-25 minutes, but as ovens vary it is important to test with the skewer before taking it out.
Allow to cool in the tin and then invert onto a wire tray and allow to cool.
Meanwhile begin by making the butter icing. Cream together the softened butter with the icing sugar and syrup until light and fluffy and then spread on top of the cake. To decorate drizzle the cake with some melted chocolate and some apple syrup/honey and garnish with some roughly chopped walnuts
Top Tip:
If you wish to make the butterscotch sauce to accompany this then in a large saucepan melt 3oz/75g butter with 3oz/75g brown sugar and 3 dessertspoons of golden syrup. Bring this mixture to the boil and add 9floz/250ml cream. Continue to stir and boil for 2-3 minutes. Allow to cool completely. Use as required.
