| Toffee Apple Cake by hayleylongdin |
| Serves: 8 - 10 |
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| Ingredients: |
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385g can apple slices, drained, roughly chop half of the apple
397g can caramel (found at the supermarket in the canned milk section)
150g butter, softened
150g caster sugar
3 medium eggs, beaten
175g self-raising flour, sieved
Crème fraîche to serve
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| Method: |
1. Preheat oven to fan 160°C, conventional 180°C, gas 4.
2. Grease and line the base of a 22-23cm cake tin with baking parchment.
3. Using an electric whisk, cream the butter and sugar together until light and fluffy.
4. Gradually add the beaten eggs, with a little of the flour after each addition.
5. Gently fold in the remaining flour until all the ingredients are combined.
6. Add chopped apple and gently swirl in ¾ can caramel – do not over-mix.
7. Pour the mixture into the tin; arrange the remaining apple slices over the top of the cake, cutting any thick slices lengthways.
8. Spoon the remaining caramel over the top of the cake, then bake for 1 hour 15 minutes or until firm and golden brown.
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| Tip: |
| Delicious served warm with crème fraîche. Using canned apples in juice or water makes this dessert healthier, as an 80g portion counts towards your 5-A-DAY. |
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| Prep Time: 20 mins |
| Cook Time: 80 mins |
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