Toffee apple crumble cake

8 mediumsized tart apples

1 can condensed milk caramel sweet short crust pastry (see below) frangipane (see below) crumble topping mix (see below)

Sweet short crust pastry

Makes 1 28cm pastry case

175g unsalted butter, room temperature 75g icing sugar

2 freerange egg yolks

250g plain flour

1 Tbsp cold water

Frangipane

125g unsalted butter 125g caster sugar 125g almonds, ground 2 freerange eggs

1⁄2 tsp vanilla essence 25g plain flour

Crumble topping

150g cold unsalted butter, cubed 3 cups rolled oats 1⁄2 cup soft brown sugar 1⁄2 cup desiccated coconut 1⁄4 cup plain flour dash vanilla essence

1 tsp ground cinnamon

Method

Heat oven to 170degC. Remove dough from refrigerator, allow to soften until at room temperature. Meanwhile cook the apples in a small pot with a quarter cup of sugar and a dash of lemon juice, until the apples begin to soften. Cool apples on a large flat oven tray before using. Flatten dough with the palm of your hand before rolling out further with a rolling pin to 23mm thick, between two pieces of baking paper lightly dusted with flour.

Remove the top piece of baking paper and place the pastry sheet on a baking tray. Place a large baking or cake ring on top of the pastry. Grease the sides with canola spray and line with a thin piece of baking paper. Spoon frangipane out to cover the pastry.

Next, cover with cooked, cooled apples and spoon the condensed milk caramel over the top. Cover with crumble mix and bake for 1 to 2 hours until golden brown and until the frangipane is set at the bottom of the cake. Check this by inserting a knife into the cake. If the frangipane appears liquid, it needs to be cooked further.

Once cooked, remove cake from oven and allow to cool for an hour before serving with vanilla ice cream. Sweet short crust pastry

Place all ingredients in a mixing machine bowl and mix on low speed with the paddle attachment until the pastry comes together to form a dough. Wrap in plastic wrap and store in the refrigerator until ready to use for up to one month.

Frangipane

Place all ingredients in a mixing bowl and beat briefly until well combined. Store in an airtight container for up to 2

weeks until ready to use.

Crumble topping

Place butter, oats, sugar, coconut and flour in a mixing machine bowl with a paddle attachment and on low speed, mix until the butter has rubbed into the other ingredients and has started to come together in small crumbly lumps.

Add vanilla and cinnamon and mix to combine. Set to one side until ready to use for up to 2 weeks in the refrigerator.