This cake is pudding-like in its softness, reminiscent of a sticky toffee classic.
Ingredients
For the cake:
- 125g unsalted butter, softened, plus extra to grease
- 250g flour, plus extra to dust
- 3 teaspoons of baking powder
- 200g dark brown soft sugar
- 2 tbsp golden syrup
- 3 medium eggs
- 1 tsp bicarbonate of soda
- 200g coarsely grated apple (skin on)
- 125ml apple juice
For the toffee icing
- 100ml double cream
- 75g dark brown soft sugar
- 25g unsalted butter
- 1 tbsp golden syrup
To decorate
- Apple crisps, optional — Spare Fruit were used
Method
1. Preheat the oven to 180°C. Grease a deep, round 20.5cm cake tin and dust with flour, tapping out any excess.
2. Put the butter and sugar into a large bowl and beat together using a handheld electric whisk until light and fluffy, about 5 minutes. Whisk in the golden syrup, followed by the eggs, bicarbonate of soda, flour, grated apple and apple juice. The mixture may look a little curdled, but don't worry.
3. Pour the mixture into the prepared tin and bake for 55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
4. Meanwhile, make the toffee icing. Put all the icing ingredients into a pan. Heat gently until melted and smooth, then turn up the heat slightly and simmer for 7 minutes, stirring occasionally, until thickened. Pour into a bowl, lay a piece of baking parchment on the surface to prevent a skin forming, and leave to cool.
5. Transfer the cake to a cake plate or stand. Pour the icing over the top of the cake, encouraging it to drizzle down the sides. Decorate with apple crisps, if you like, and serve in slices.
Get ahead: The cake can be baked up to a day ahead. Once cool, wrap it in cling film and store at room temperature. The toffee sauce can also be made a day ahead and stored covered at room temperature. Complete the recipe up to 2 hours before serving.
