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Toffee Apple Cake
By Clock Tower Café

Equipment

Two 9 inch cake tins

Ingredients

1.5 pounds of self raising flour
1 pound of soft light brown sugar
3 teaspoons of vanilla essence
6 eggs
1 pint of sunflower oil
4 teaspoons of bicarbonate of soda
5 medium size Bramley apples ( thick grate)
2 ounces of demerara sugar for dredging

For the icing

8 ounces of butter
1 pound of icing sugar
1 medium sized Bramley apple
2 ounces of caster sugar

Method

1. Grease and line with parchment two 9 inch sponge pans, springform or solid base are absolutely fine.

2. Place the self raising flour, light brown sugar, eggs, bicarbonate of soda, vanilla essence, sunflower oil and grated apple into a large mixing bowl. Beat on high speed if using a food processor or vigorously by hand until a smooth batter is achieved.

3. Divide the batter equally between the two cake tins.

4. Dredge the top of the cake batter with the demerera sugar, this will help achieve a nice crunchy topping.

5. Bake at approximately 160 degrees or gas mark 3 for around 40 minutes or until firm to the touch.

6. Allow to cool fully before icing.

7. To make the buttercream icing, beat together the softened butter and sieved icings sugar vigorously until smooth.

8. Sandwich the two halves of the cake together with half of the butter cream.

9. Ice the top of the cake with the remaining buttercream.

10. Grate the remaining Bramley apple and lightly fry until golden brown, when this is achieved toss the apple into the caster sugar and then sprinkle over the top of the cake.

For added luxury place 4.5 ounces of butter, 4.5 ounces of soft light brown sugar, half a 14 ounce tin of condensed milk and 4 tablespoons of golden syrup into a thick bottomed pan. Gently bring to the boil stirring constantly. Simmer at boiling point for approx 4 minutes. When cool use a tablespoon to drizzle the toffee over the top of your iced cake.

 

 
 
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