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Ingredients

serving servings

For the cake


160 ml ml	olive oil olive oil	olive oil
180 g g	light brown sugar light brown sugar	light brown sugar
1 tsp tsp	vanilla extract vanilla extract	vanilla extract
4	eggs egg	egg
3	Braeburn apples Braeburn apple	Braeburn apple
2 cored and diced, 1 cut into rings
1	lemons lemon	lemon
zest only
100 g g	ground almonds ground almonds	ground almonds
300 g g	flour flour	flour
2 tsp tsp	cinnamon cinnamon	cinnamon
1 tsp tsp	baking powder baking powder	baking powder
1 tsp tsp	baking soda baking soda	baking soda

For the caramel


200 g g	granulated sugar granulated sugar	granulated sugar
150 ml ml	double cream double cream	double cream
40 g g	butter butter	butter
1 pinches pinch	sea salt sea salt	sea salt

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Apple cake with caramel sauce

Name: Apple cake with caramel sauce
Cook time: 80 min
Total time: 80 min
Yield: 10 servings
Cuisine: British, American, Central European
Ingredients: 160 ml olive oil; 180 g light brown sugar; 1 tsp vanilla extract; 4 eggs; 3 Braeburn apples (2 cored and diced, 1 cut into rings); 1 lemon (zest only); 100 g ground almonds; 300 g flour; 2 tsp cinnamon; 1 tsp baking powder; 1 tsp baking soda; 200 g granulated sugar; 150 ml double cream; 40 g butter; 1 pinch sea salt

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1:20 h

(140)

Method

Make the most of seasonal apples with this lightly spiced cake, served with a creamy caramel sauce. With its toffee apple flavours, this would make a cracking Bonfire Night dessert served warm with an extra drizzle of cream - and don't forget to freeze any leftovers to enjoy another time.

Preheat the oven to 170ºC/150ºC fan/gas mark 3 and line a 23cm cake tin.
Whisk the oil, sugar and vanilla, then add the eggs one at a time and beat in the diced apple, lemon zest and almonds. Sieve together the flour, cinnamon, baking powder and bicarbonate of soda and add to the wet ingredients, then pour into the tin and top with the apple rings. Bake for 60-75 minutes, until firm but springy.
Meanwhile, make the caramel. Spread the sugar in an even layer across a medium-hot frying pan and leave to dissolve - swirl the pan once but don’t stir. After 5-10 minutes, when the sugar has turned brick-red, add remaining ingredients and stir briskly to combine. Reduce the heat a little, continuing to stir until it comes together to form a sauce, then simmer for 3-4 minutes until smooth.
Serve the cake still warm and drizzled with the caramel sauce. For an extra indulgent dessert, add a dollop of cream or vanilla ice cream on top.

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