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Toffee apple cake - Ideally suited to this time of year

Toffee in November is a must, so try this show-stopping cake, which is ideal for this time of year

Makes 8-10 slices; Prep time: 50 mins; Cook time: 60 mins

 

Ingredients

90g butter

165g light muscovado sugar

90ml ginger syrup

3 eggs

35g walnuts

1 apple, half for the cake and half for the mini toffee apples

225g self-raising flour

1/2 tspn ground cinnamon

 

For the icing:

75g butter

150g icing sugar

2 tbspn ginger syrup

1 tbspn very finely chopped stem ginger

 

For the caramel:

200g caster sugar

 

Method

  • Line a 1lb cake tin with paper and preheat the oven to 170degC/338degF/Gas mark 5
  • Mix together the butter, sugar and syrup and gradually add the eggs one at a time; chop the nuts, peel and coarsely grate the apple and add
  • Carefully fold in the flour and cinnamon and pour into the lined tin; bake for 50-60 minutes

For the icing:

  • Cream the butter and gradually mix in all the icing sugar; add the syrup and chopped ginger and beat for two minutes
  • To make the toffee, place the sugar in a heavy based saucepan over the heat and allow the pan to warm and start melting the sugar
  • Keep swirling the pan round to prevent any areas from burning; do this until the sugar is molten and a golden-brown colour

For the apples:

  • Cut the remaining apple into chunks, then using a small sharp knife, carefully carve them into balls and wrap up in kitchen roll to absorb as much of the surface moisture as possible
  • Insert a lollipop stick into each piece of apple, then dip into the molten caramel and turn round once; remove from the pan and repeat with the other pieces

For the toffee rolls:

  • Line a baking sheet with paper and wrap a rolling pin with paper and secure it with a little piece of sticky tape
  • Using a large eating fork, dip it into the caramel and then slowly (allowing the caramel to cool ever so slightly) lift it up and then drizzle very quickly backwards and forwards over the lined rolling pin; do this the whole length of the pin
  • Once the cake is baked, use a palette knife to spread the cake with the icing; remove the rolling pin from the caramel and peel away the tape to remove the paper
  • You should be left with a series of semi circles to arrange along the length of your cake; place the toffee apples down the cake

 

Leah’s tip

The apples will only last a couple of hours due to the moisture inside, so make them as last minute as possible

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