Sticky Toffee Apple Cake
Ingredients
Ingredients
For the recipe Sticky Toffee Apple Cake
For the Cake:
| 100 g | Dates Chopped |
| 4 g | Dr. Oetker Bicarbonate of Soda 1 tsp |
| 65 g | Unsalted butter |
| 100 g | Dark Muscovado Sugar |
| 45 ml | Golden Syrup |
| 2 | Eggs |
| 145 g | Plain Flour |
| 1 tsp | Dr. Oetker Baking Powder |
| Salt | |
| 1 tsp | Dr. Oetker Madagascan Vanilla Extract |
| about 150 g | Apples Red, grated |
For the Toffee Sauce:
| 50 g | Dark Muscovado Sugar |
| 50 ml | Double Cream |
| about 14 g | Unsalted butter 1 tablespoon |
For the Honeycomb:
| 150 g | Caster Sugar |
| 40 ml | Water |
| 10 g | Dr. Oetker Liquid Glucose |
| about 4 g | Dr. Oetker Bicarbonate of Soda 1 tsp |
For the Decoration:
| about 150 g | Apples 1 red apple |
| about 14 g | Unsalted butter 1 tbsp |
| 5 g | Dark Brown Soft Sugar 1 tsp |
| 400 g | Dr. Oetker Vanilla Buttercream Style Icing 1 tub |
preparation
Preparation
For the Cake
Step 1: First thing’s first, preheat your oven to 180°C/160°C/Gas Mark 4 and grease and line a 900g loaf tin.
Step 2: Now we’re set, pop the kettle on and place the dates and Bicarbonate of Soda into a heatproof bowl. Once the kettle’s done, pour 100ml of boiling water over the dates and set aside to cool. Now’s a great time to grate your apple, if you haven’t done so already!
Step 3: Next up, place the butter, sugar, vanilla & golden syrup into a large heatproof bowl. Melt in the microwave in 20 second bursts, stirring in between, until the butter is completely melted.
Step 4: Weigh the flour, baking powder and salt into a bowl and leave to one side.
Step 5: Beat the eggs into the melted butter and sugar, one at a time, mixing well between each addition. Sift in the flour and mix until just combined then fold in the dates and grated apple.
Step 6: Grab your prepared loaf tin and pour the mix in, making sure to smooth out the top. Pop in the oven and bake for 45-50 minutes. You’ll know it’s done when a skewer inserted into the centre of the cake comes out nice and clean.
For the Toffee Sauce
Step 7: Place the sugar and cream in a small saucepan, bring to the boil and simmer for one minute. Then simply remove from the heat, stir in the butter and allow to cool completely.
For the Honeycomb
Step 8: Line a baking tray with grease-proof paper and put to one side.
Step 9: Combine the sugar, water and glucose syrup in a saucepan and bring to the boil. Keep a close eye on the sugar and once it starts to turn golden, whisk in the bicarbonate of soda. Careful! This mixture is very hot.
Step 10: Once the mixture starts to bubble and froth work quickly to pour the bubbling mixture onto the prepared tray and leave to cool completely.
For the Apple Decoration
Step 11: Halve and core the apples then cut into thin slices. How thin? We’ll let you decide.
Step 12: Heat the butter and sugar in a saucepan on a high heat until bubbling, then add the apples to the pan. Careful not to splash yourself with hot mixture when they plop in! If you own a slotted spoon, now’s the perfect time to use it.
Step 13: Stir the apples until they’re coated evenly in the butter and sugar, then turn down the heat and simmer for 5 minutes until softened. Allow to cool completely.
To Assemble
Step 14: Place the cooled cake onto a serving plate. Don’t have one? No worries! A small chopping board will add to the bake’s rustic charm.
Step 15: Top with the buttercream, spreading generously over the top of the cake with a palette knife or the back of a spoon. Scatter over the apple slices and finish with a drizzle of toffee sauce.
Step 16: And that’s it, job done! You’re ready to serve up your lovely little loaf cake with tea, coffee, or a cheeky tipple of mulled cider. All that’s left to do is sit back and watch everyone get stuck into the stickiness!
Fancy a nibble? Take a slice of apple and dip into the toffee sauce for a tasty mid-bake treat
Feeling adventurous? Instead of slicing, peel a continuous ribbon of apple until it breaks to create cute apple curls to top your loaf with.
Nutritional Information for the recipe Sticky Toffee Apple Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1700
kJ
406 kcal |
1361
kJ
325 kcal |
| Fat | 14.10 g | 11.28 g |
| Carbohydrate | 67.47 g | 53.97 g |
| Protein | 4.16 g | 3.32 g |
preparation
Preparation
For the Cake
Step 1: First thing’s first, preheat your oven to 180°C/160°C/Gas Mark 4 and grease and line a 900g loaf tin.
Step 2: Now we’re set, pop the kettle on and place the dates and Bicarbonate of Soda into a heatproof bowl. Once the kettle’s done, pour 100ml of boiling water over the dates and set aside to cool. Now’s a great time to grate your apple, if you haven’t done so already!
Step 3: Next up, place the butter, sugar, vanilla & golden syrup into a large heatproof bowl. Melt in the microwave in 20 second bursts, stirring in between, until the butter is completely melted.
Step 4: Weigh the flour, baking powder and salt into a bowl and leave to one side.
Step 5: Beat the eggs into the melted butter and sugar, one at a time, mixing well between each addition. Sift in the flour and mix until just combined then fold in the dates and grated apple.
Step 6: Grab your prepared loaf tin and pour the mix in, making sure to smooth out the top. Pop in the oven and bake for 45-50 minutes. You’ll know it’s done when a skewer inserted into the centre of the cake comes out nice and clean.
For the Toffee Sauce
Step 7: Place the sugar and cream in a small saucepan, bring to the boil and simmer for one minute. Then simply remove from the heat, stir in the butter and allow to cool completely.
For the Honeycomb
Step 8: Line a baking tray with grease-proof paper and put to one side.
Step 9: Combine the sugar, water and glucose syrup in a saucepan and bring to the boil. Keep a close eye on the sugar and once it starts to turn golden, whisk in the bicarbonate of soda. Careful! This mixture is very hot.
Step 10: Once the mixture starts to bubble and froth work quickly to pour the bubbling mixture onto the prepared tray and leave to cool completely.
For the Apple Decoration
Step 11: Halve and core the apples then cut into thin slices. How thin? We’ll let you decide.
Step 12: Heat the butter and sugar in a saucepan on a high heat until bubbling, then add the apples to the pan. Careful not to splash yourself with hot mixture when they plop in! If you own a slotted spoon, now’s the perfect time to use it.
Step 13: Stir the apples until they’re coated evenly in the butter and sugar, then turn down the heat and simmer for 5 minutes until softened. Allow to cool completely.
To Assemble
Step 14: Place the cooled cake onto a serving plate. Don’t have one? No worries! A small chopping board will add to the bake’s rustic charm.
Step 15: Top with the buttercream, spreading generously over the top of the cake with a palette knife or the back of a spoon. Scatter over the apple slices and finish with a drizzle of toffee sauce.
Step 16: And that’s it, job done! You’re ready to serve up your lovely little loaf cake with tea, coffee, or a cheeky tipple of mulled cider. All that’s left to do is sit back and watch everyone get stuck into the stickiness!
Fancy a nibble? Take a slice of apple and dip into the toffee sauce for a tasty mid-bake treat
Feeling adventurous? Instead of slicing, peel a continuous ribbon of apple until it breaks to create cute apple curls to top your loaf with.
Nutritional Information for the recipe Sticky Toffee Apple Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1700
kJ
406 kcal |
1361
kJ
325 kcal |
| Fat | 14.10 g | 11.28 g |
| Carbohydrate | 67.47 g | 53.97 g |
| Protein | 4.16 g | 3.32 g |