For the cake
|160 ml ml||olive oil olive oil|
|180 g g||light brown sugar light brown sugar|
|1 tsp tsp||vanilla extract vanilla extract|
|3|| Braeburn apples
(2 cored and diced, 1 cut into rings)
|100 g g||ground almonds ground almonds|
|300 g g||flour flour|
|2 tsp tsp||cinnamon cinnamon|
|1 tsp tsp||baking powder baking powder|
|1 tsp tsp||baking soda baking soda|
For the caramel
|200 g g||granulated sugar granulated sugar|
|150 ml ml||double cream double cream|
|40 g g||butter butter|
|1 pinches pinch||sea salt sea salt|
Apple cake with caramel sauce
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.