KATE’S STICKY TOFFEE APPLE CARAMEL CAKE

This has all the elements of a sticky-toffee pudding plus toffee apples, and is a simplified version of the one made by finalist Kate Lyon.

Serves 16

For the sponge layers

125g (4½oz) medjool dates, pitted and finely chopped

5tbsp cloudy apple juice

325g (11½oz) unsalted butter, softened

250g (9oz) light muscovado sugar 5 eggs, beaten

300g (10½oz) self-raising flour ¼tsp baking powder

2tbsp ground cinnamon

2tsp ground mixed spice

60g (2¼oz) dried apple rings or slices, finely chopped

For the caramel buttercream

175g (6oz) golden caster sugar 175g (6oz) double cream

175g (6oz) unsalted butter, softened

100g (3½oz) icing sugar, sifted 125g (4½oz) full-fat cream cheese 1½tsp vanilla extract

For the toffee apples

2 Bramley apples, peeled

175g (6oz) golden caster sugar

You will need

3 x 20.5cm round cake tins, greased, then base-lined with baking paper; melon ball cutter (optional); baking sheet lined with baking paper

STEP 1 Put the dates and apple juice in a pan and cook over a low heat, stirring frequently, for 10 minutes, until thick and soft.

Remove from the heat and mash the contents to make a coarse, thick purée. Leave to cool.

STEP 2 Preheat the oven to 180°C/fan 160°C/gas 4. Put the butter into a bowl and beat for 2-3 minutes, until very light. Add the sugar and beat for 5 minutes, until light and fluffy.

STEP 3 Gradually add the eggs, beating well after each addition.

Sift the flour, baking powder and ground spices into the bowl and fold in. Add the date mixture and dried apple and combine.

STEP 4 Divide the mixture between the cake tins. Bake for 20-22 minutes, until well-risen, golden and springy. Cool for 5 minutes, then turn out onto a wire rack to cool fully.

STEP 5 Make the caramel buttercream. Put the caster sugar and 3tbsp water into a pan over a low heat, stirring occasionally. In a small pan, heat the cream until almost boiling and set aside. Once the sugar has dissolved, turn up the heat and boil until it turns caramel brown. Remove from the heat, and pour in the cream.

STEP 6 Return the pan to a low heat and whisk for 1 minute, until smooth and thick. Pour into a bowl, leave to cool, then cover and chill for 1 hour.

STEP 7 Beat the butter in a stand mixer for 2-3 minutes, until light. Add the icing sugar and mix for 5 minutes, until fluffy. Beat in the cream cheese, then the chilled caramel and vanilla extract. Cover and chill until it is spreadable.

STEP 8 To make the toffee apples, use the melon baller to cut out balls of apple (see picture A, right) or cut the apple into 1cm chunks. Pat dry and set aside. Put the sugar and 3tbsp water into a pan, dissolve gently, then boil to a rich caramel. Remove from the heat and stir in the apple (picture B). Leave for 3 minutes, until the caramel has thickened, then spoon the apple onto the lined baking sheet (picture C).

STEP 9 To assemble, remove the paper from the sponges. Set one sponge top-side down on a serving plate. Spread with a third of the buttercream, place a third of the toffee apples on top (picture D), then top with another sponge. Repeat with a third of the buttercream and apples, then cover with the final sponge, topside down (picture E). Spread a thin layer of buttercream around the sides, and the remaining buttercream on top (picture F). Decorate with the remaining toffee apples. Leave overnight to firm up before serving.

A B C D E F