Sticky
Salted
Toffee Apple
Cake
Ingredients
Cake
• 500gms stoned chopped dates
(I bought mine already chopped,
much easier)
• 2 medium sized mugs of weak tea
• 200gms light soft brown sugar
• 50gms dark soft brown sugar
• 2tbsp golden syrup
• 4 x large eggs
• 200gms unsalted butter, melted
• 400gms cooking apples, peeled
cored and grated
• 3 generous tsps mixed spice
• 2 tsp vanilla extract
• 350gms self-raising flour
• 2 tsp bicarbonate of soda
• A pinch of salt
Sticky Salted Toffee Sauce
• 100gms light soft brown sugar
• 50gms dark soft brown sugar
• 30gms butter
• 2 tbsp golden syrup
• Salt to taste (up to you how salty
you like the toffee sauce)
• 125ml double cream or condensed milk
As the seasons change I start thinking
about our insulation and hibernation
habits again – so here is a delicious and
fulfilling cake that I’ve adapted from a
Victoria Glass recipe perfect for this time
of year, with the addition of grated cooking
apples which gives a wonderful moist
46
texture too and just because toffee and
apples are such a fantastic marriage - it
had to be done! Just when we will be
having a glut of cooking apples, this cake
is a great way to use them up and is very
happily frozen too - what a cracker to
bring out on Bonfire Night, delicious!
Buttercream Filling
• 200gm soft unsalted butter
• 200gm icing sugar
• Half of the cold toffee sauce
• Mini fudge chunks (available from
good supermarkets)
Method
Pre-heat the oven to (Fan160ºc) 180ºc /
(Fan 325ºF) 350ºF and grease and line
two deep, 9” diameter sandwich tins. (I
used 8” tins which gave me a slightly
taller sponge cake). You could also
use half this recipe and 6” tins and a
reduced baking time of 25-30mins) or a
2lb loaf tin.
Place the chopped dates in a saucepan
with the two mugs of tea and slowly
bring it to the boil, then let it simmer and
bubble for five minutes. Set aside. Whisk
the eggs, sugars and syrup together until
they are nice and pale and fluffy, then
gradually whisk in the melted butter. Fold
in the date mixture, grated apple and
vanilla essence and finally sieve over
the remaining dry ingredients and fold in
carefully, try not to knock too much air
out of your mixture. Pour in to your two
pre-prepared tins and bake for 35-40
minutes, or until a skewer comes out
cleanly from the middle of your sponges,
no sticky bits.
Whilst the cake is baking make your
toffee sauce. Place all the sauce
ingredients except the cream/condensed
milk in a saucepan and heat gently until
the sugars are dissolved and the butter
melted. Bring to a rolling boil and then
stir in the cream/condensed milk. Set to
one side.
When you take your cake out of the oven,
prick it all over with a skewer and drizzle
some of the toffee sauce over both
sponges, then leave them to cool in their
tins on a cooling rack.
icing sugar and continue to whip until
well mixed and smooth. Add the rest
of the cold toffee sauce, reserving a
couple of spoonfuls to drizzle over your
finished cake.
Assemble your sponges – sandwich
the cakes together with a good
generous layer using half of the toffee
buttercream, then spread the remaining
buttercream on the top and finish with a
drizzle of the remaining toffee sauce and
a good sprinkling of tiny fudge chunks.
The finished cake texture is light, sticky
and delicious.
By Liz Chatfield
sylviaskitchen.co.uk
Whilst the cake is cooling make your
buttercream – whip the butter up until
it is light and fluffy then slowly add the
47