Bread and Better
Monday, 7 November 2016
Spiced Toffee Apple Cake
This treat came about because I wanted to create a spiced winter dessert that combined my love of gooey, rich, sticky toffee pudding and gloriously sharp cooking apples. For best results serve this bake warm from the oven, with a generous dollop of ice cream on the side. This cake will keep for a couple of days in the fridge, wrapped up well in tinfoil.
Makes 1 cake, serves 8.
For the cake:
200g stoned dates
300g cooking apples, peeled and cored
220g self raising flour
1 teaspoon baking powder
220g caster sugar
220g unsalted butter, softened
4 medium free range eggs
1 teaspoon vanilla extract
2 teaspoons mixed spice
Place the dates into a bowl and pour enough boiling water over to just cover them.
Leave the dates to soak for around 20 minutes, or until they have noticeably plumped up.
When the dates have soaked, place them, and their water, into a food processor and blitz until the mixture is smooth.
Pre-heat the oven to 180 degrees c (160 for a fan oven).
Line a rectangle high sided baking tin (around 20cm x 30cm) with baking paper.
Slice the apples into small-ish chunks.
Place the flour, baking powder, spice, vanilla, eggs, butter and sugar into the bowl of a standalone mixer and beat, using the paddle attachment, until the mixture is smooth and well combined (you could use a hand-held electric whisk too).
Fold the chopped apples and the date mixture into the batter and then pour into the prepared tin.
Bake the cake for around 30 minutes, or until the top is a deep golden brown and a knife comes out clean when inserted into the centre.
Leave the cake to cool a little in the tin before slicing and serving.