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Chetna Makan's Toffee Apple Cake
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For the cake
250g unsalted butter, at room temperature
250g caster sugar
4 British Blacktail Large Free Range Eggs
2 eating apples, grated, about 225g
200g self-raising flour
70g ground almonds
1 tsp ground allspice
1 tsp baking powder
½ tsp bicarbonate of soda
For the toffee sauce
100g unsalted butter
100g dark muscovado sugar
300ml double cream
1 tsp vanilla extract
For the icing
340g soft cheese
2 tbsp icing sugar
200ml double cream
1 Preheat the oven to 180˚C, gas mark 4. Grease and line two 20cm round cake tins.
2 Place the butter and sugar in a large bowl and whisk until light and fluffy. Whisk in the eggs until well blended then beat in the apple, flour, almonds, allspice, baking powder and bicarbonate of soda. Pour the mixture into the prepared tins and bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
3 While the cakes are baking, prepare the toffee sauce. Heat the butter and sugar in a small pan and once the sugar has melted, slowly stir in the cream and vanilla. Bring to the boil and cook for a few seconds, then remove from the heat and leave to cool.
4 In a bowl, mix the soft cheese and icing sugar. Add the cream and, using a hand whisk, beat the mixture until it forms soft peaks.
5 Place one cake on a cake stand or plate and spread more than half the icing on top. Using a palette knife, make a large well in the centre and pour in some of the cooled toffee sauce and place the second cake on top. Spread the rest of the icing on the cake and swirl over a little more toffee sauce. Pour the remaining toffee sauce into a little jug to serve with the cake.
Typical values per serving:
This recipe was first published in October 2020.