APPLE CAKE WITH CAJETA SAUCE

Mexican in origin and rich in cinnamon, this cake’s sauce has to be made with goat’s milk. Serves 6

For the cake

200g (7oz) butter, softened, plus extra for greasing

200g (7oz) caster sugar

1tsp vanilla extract 4 medium eggs

200g (7oz) self-raising flour 2 Cox’s apples

For the cajeta sauce

500ml (18fl oz) goat’s milk 200g (7oz) caster sugar 3 cinnamon sticks, halved 1tsp vanilla extract

1tsp bicarbonate of soda 50g (1¾oz) pecans

To serve

Vanilla ice cream

Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 22cm savarin (shallow, ring-shaped) cake tin with butter. For the cajeta sauce, pour the milk into a saucepan, add the sugar and cinnamon, and bring to the boil.

Add the

vanilla extract and whisk in the bicarbonate of soda. Turn down the heat a little and simmer for 20 minutes, stirring occasionally.

To make the cake, put the butter, sugar and vanilla extract into the bowl of a freestanding mixer and beat until the mixture turns white. Add the eggs, one at a time while mixing, then add the flour and mix gently. Turn up the speed for 1 minute until the mixture is completely combined. Core an apple, slice

it very 3 large Spanish onions, sliced 2 celery sticks, diced

125g (4½oz) white button mushrooms, sliced

300g (10½oz) new potatoes 5 garlic cloves, chopped

150g (5½oz) chorizo sausage, diced 4tbsp white wine

2tbsp Worcestershire sauce 15 drops of Tabasco

A few sprigs of tarragon

Preheat the oven to 200°C/fan 180°C/gas 6. Place a large roasting tray over a medium heat. Drizzle half the oil into the tray, then add the bacon lardons. Stir into the hot oil and fry until crispy, tossing occasionally. Once the bacon is cooked, lift it out with a slotted spoon and place in a bowl. Spread the thinly and then overlap slices on the bottom of the tin until covered. Spoon the cake mixture evenly on top and smooth down. Drop on a board to knock the batter down, then place on a baking sheet and bake for 45 minutes to 1 hour. To check the cake is cooked, insert a skewer – it’s ready when the skewer comes out clean. Take out of the oven and cool on a wire rack.

Once the cake has cooled, upturn it (so the apple is on top) on to a serving plate and fill the centre with ice cream. Core the remaining apple then cut it into thin slices. While the sauce is still warm, sieve it into a clean pan. Add the apple and pecans and stir in, then

spoon over the cake and serve. flour onto a plate and season well. Dip each chicken piece in to coat. Fry the pieces in the tray, in batches and over a medium heat, adding the remaining oil as you need to. When each piece is golden on one side, flip over and brown the other side, then place in the bowl with the bacon.

With the baking tray still over a medium heat, add the vegetables, potatoes, garlic and chorizo, stir then pour in the wine. Deglaze, stirring in the sticky bits and juices from the base of the pan, then add the Worcestershire sauce and Tabasco. Return the cooked bacon and chicken to the tray and season. Transfer to the oven and cook for 35-40 minutes.

Finally, sprinkle with tarragon and serve immediately.

James Martin’s American Adventure is published by Quadrille, £25. To order a copy for £20, visit mailshop.co.uk/ books or call 0844 571 0640, p&p is free. Offer valid until 17/03/2018. Photography by Peter Cassidy. James Martin’s American Adventure is on Monday at 2pm on ITV.