Toffee Apple Cake
Over a year ago
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Ingredients
- 2 Granny Smith or Russet apples
- 4 tbsp. soft brown sugar
- 6 oz (175 g) butter
- 6 oz (175 g) castor sugar
- 3 eggs beaten
- 6 oz (175 g) self-raising flour
- 1/4 pint (150 ml) double cream
- 1/2 tsp. pure vanilla essence
- 2 tbsp. icing sugar
- 1/4 tsp. ground cinnamon
Accompaniment
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Description
I love the combination of tart apple and melting toffee on top of this cake.
Method
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1
Pre-heat the oven to 350 F (180 C). Butter and line two 8 inch (25 cm) sandwich tins with greaseproof paper. Peel, core and thinly slice the apples. Toss in the brown sugar. Arrange the apple slices on the base of the tins. Set aside. Beat together the butter and castor sugar until light and fluffy. Gradually add the beaten eggs to the creamed butter and sugar. Sift the flour. Gently fold the flour into the eggs and butter mixture. Pour the batter into the two tins. Bake for 25 to 30 minutes or until a skewer comes out clean when inserted in the middle. Allow the cakes to cool in their tins. Whip the cream with vanilla and 1 tablespoon of icing sugar until it holds soft peaks. Loosen the first cake from its tin. Place on a serving plate apple side up. Spread with half the cream on top. Loosen the second cake from its tin. Place it on top of the first cake apple side up. Cover with the remaining cream. Just before serving dust with the remaining tablespoon of icing sugar and cinnamon.
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