Toffee Apple Cake

Toffee apple cake made with rapeseed oil

This showstopper of a cake is perfect for serving up on any occasion. Layers of delicious apple sponge piled up with rich buttercream and toffee sauce is a combination you’ll never forget.

Serves 12

Ingredients

  • 3 large eating apples, peeled and cut into chunks.  Plus an extra apple to decorate with (see our ‘Good to Know’ instruction below)

  • 160ml littleseed extra virgin British rapeseed oil

  • 160ml milk

  • 6 medium free range eggs

  • 300g self raising flour

  • ½ tsp bicarbonate of soda

  • 300g light brown sugar

  • 1 tsp ground cinnamon

Buttercream

  • 200g butter, softened

  • 400g icing sugar, sifted

  • 100g toffee sauce plus extra to sandwich between the layers

  • A little milk

  • Three 7” cake tins, lined

Method

  1. Preheat the oven to 180C. Measure out the dry ingredients and cinnamon into a large bowl and lightly mix.  Add the apple, oil, eggs, milk and eggs and gently fold together.  Distribute evenly across the 3 lined cake tins and bake in the oven for 20-25 minutes until firm to the touch and a skewer comes out clean.

  2. Once removed from the oven, leave the cakes to cool in the tin for 10 minutes and then remove to a wire rack to fully cool before decorating.

  3. For the buttercream beat the sifted icing sugar and softened butter together. If needed, add some milk, tablespoon by tablespoon to loosen. Then add the toffee sauce and continue to beat until smooth. Distribute the buttercream on top of the three cakes, along with a good drizzle of extra toffee sauce on the bottom two layers only. Then assemble with the buttercream only topped cake on top and decorate with the apple slices.

Cooking Time

25 minutes

Prep Time

15 minutes

Good to know

If you want to decorate your cake with dehydrated apple slices, you’ll need to get ahead. Slice an apple very thinly across the middle, remove any pips and place separately on a metal baking tray in an oven temperature of around 60C or as low as your oven will allow. Leave for around 6 hours. We always make extra as a sweet treat for the family as they are very moreish!

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