TOFFEE APPLE CAKE

This cake is pudding-like in its softness, reminiscent of a sticky toffee classic.

Hands-on time 25min, plus cooling. Cooking time about

55min. Serves 8

for the cake ◆ 125g (4oz) unsalted butter, softened, plus extra to grease ◆ 250g (9oz) self-raising flour, plus extra to dust ◆ 200g (7oz) dark brown soft sugar ◆ 2tbsp golden syrup ◆ 3 medium eggs ◆ 1tsp bicarbonate of soda ◆ 200g (7oz) coarsely grated apple (skin on), we used Pink Lady ◆ 125ml (4fl oz) apple juice

for the toffee icing ◆ 100ml (3½fl oz) double cream ◆ 75 (3oz) dark brown soft sugar ◆ 25g (1oz) unsalted butter ◆ 1tbsp golden syrup to decorate ◆ Apple crisps, optional, we used Spare Fruit

1 Preheat oven to 180°C (160°C fan) mark 4. Grease a deep, round 20.5cm (8in) cake tin; dust with flour (taping out excess).

2 Put butter and sugar into a large bowl and beat together using a handheld electric whisk until light and fluffy,

about 5min. Whisk in the golden syrup, followed by the eggs, soda, flour, grated apple and apple juice (it may look a little curdled, but don’t worry).

3 Pour mixture into the prepared tin and bake for 55min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

4 Meanwhile, make the toffee icing. Put all ingredients into a pan. Heat gently until melted and smooth, then turn up heat slightly and simmer for 7min, stirring occasionally, until thickened. Pour into a bowl, lay

a piece of baking parchment on the surface to stop a skin forming and leave to cool.

5 Transfer cake to a cake plate or stand. Pour icing over top of cake, encouraging it to drizzle down side. Decorate with apple crisps, if you like. Serve in slices. PER SERVING 509cals, 6g protein, 25g fat (14g saturates), 66g carbs (42g total sugars), 2g fibre GET AHEAD Bake cake up to a day ahead. Once cool, wrap tin in clingfilm and store at room temperature. Make toffee sauce a day ahead. Store covered at room temperature. Complete recipe up to 2hr ahead.