Toffee Apple Cake
If you enjoy baking, this is a cheap and cheerful way to use up some of the fallen apples this autumn. But fear-not bake-o-phobes, you can try this one, without any of the hassle, at The Space on October 15th 2011.
Ingredients:
2 large eggs
1tsp vanilla essence
220g self-raising flour
100g caster sugar
50g melted (but not boiling!) butter
3 medium apples
1/2 packet of Sainsbury's basics toffees
15g butter
2 tbsp cream (a little whole milk would probably also work)
Method
Heat the oven to 190C/170C fan and grease and line a cake tin. Peel the apples and either thinly slice (for bursts of appley-ness) or grate - at little lemon juice will prevent the apples browning until you need them.
Whisk the eggs and set aside. Use a large bowl to stir together the flour and sugar, gradually beat in the egg. Stir in the apple and melted butter. The mixture will be quite stiff because the apples release a lot of moisture during cooking.
Scrape into the prepared tin and bake for around 30 mins or until cooked through.
To make the toffee sauce, gently melt the extra butter and toffees together, stirring to prevent burning. When completely melted, take off the heat and stir in the cream. Drizzle evenly over the cake and either leave to cool or dig in straight away, it's great warm with vanilla ice cream.
