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2 British Blacktail Free Range Large Eggs
140g unsalted butter
185g plain flour
1 tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon
125g caster sugar
75g light brown soft sugar
75g natural yogurt
1 Braeburn apple (130g grated)
For the buttercream
75g unsalted butter, softened
150g icing sugar
2 tbsp custard powder
2 tbsp double cream
½ tsp vanilla bean paste
For the toffee sauce
25g unsalted butter
50g dark brown soft sugar
50ml double cream
1 pinch sea salt flakes
1 slice apple to decorate (optional)
Take the eggs out of the fridge 20 minutes
before baking to bring to room temperature.
Preheat the oven to 180ºC, gas mark 4 and
grease and line a 900g loaf tin with baking
parchment. Melt the butter in a small saucepan
or microwave, then pour into a large measuring
jug and allow to cool slightly. Combine the
flour, bicarbonate of soda, salt and cinnamon
in a large bowl.
Add the sugars to the melted butter and stir
well to combine. Using the back of a spoon or
spatula, press down any large lumps of sugar.
Add the yogurt, then the eggs, and whisk well.
Make a well in the centre of the dry
ingredients, then gradually pour in the wet ingredients from the jug. Mix continuously,
until you have a smooth batter. Coarsely grate
the apples (no need to peel, but avoid the
core), weigh to ensure you have 125g, then
fold this amount through the batter. Transfer
to the loaf tin, smooth over the top and bake
for 45-50 minutes, or until a skewer inserted
into the centre comes out clean. Allow to cool
completely before decorating.
To make the buttercream, place the
softened butter, icing sugar and custard
powder into a mixing bowl or the bowl of a
stand mixer and beat for a few minutes, until
smooth. Add the cream and vanilla bean paste,
and whisk for 5 minutes more, until light and
fluffy. Spoon into a piping bag, ready to use.
Place all the ingredients for the toffee sauce
in a small saucepan and heat gently, until the
butter has melted and the sugar has dissolved.
Turn up the heat to medium and allow to
bubble, without stirring, for 1 minute. Remove
from the heat and allow to cool completely.
Use a serrated knife to slice the loaf cake in
½ horizontally. Pipe dots of buttercream all
over the base layer, then sandwich the other
½ on top. Pipe the remaining buttercream
onto the top of the cake, then drizzle with
toffee sauce and decorate with thin apple
slices, if liked. Serve immediately.
This cake will keep for up to 3 days but remove the fresh apple slices before storing, as these will turn brown. Make sure you add the correct amount of apple to the batter, as it will release liquid when baked and too much could cause the cake to collapse – 125g grated weight is the ideal amount. One unpeeled Braeburn apple will give about 130g coarsely grated flesh.
Typical values per serving when made using specific products in recipe
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