Toffee Apple Cake

Name: Toffee Apple Cake
Yield: 10 servings
Ingredients: butter, unsalted (For greasing your cake tin); plain flour (For dusting your cake tin); 600 g Granny Smith apples (2/3 peeled, cored and thinly sliced. 1/3 cored and sliced); 1 lemon zest; 2 eggs; 80 g light brown sugar; ½ salt; 70 ml Arla® B.o.b milk; 3 tsp baking powder; Ground nutmeg (To sprinkle on top); ground cinnamon (To sprinkle on top); 220 g caster sugar; 100 ml water; 1 tbsp butter; 100 ml Arla® B.o.b milk; ½ tsp salt

Ingredients

For the Cake

Butter, unsalted (For greasing your cake tin)
Plain flour (For dusting your cake tin)
Granny Smith apples (2/3 peeled, cored and thinly sliced. 1/3 cored and sliced)	600 g
Lemon zest	1
Eggs	2
Light brown sugar	80 g
Salt	½
Arla® B.o.b milk	70 ml
Baking powder	3 tsp
Ground nutmeg (To sprinkle on top)
Ground cinnamon (To sprinkle on top)

For the Caramel Sauce

Caster sugar	220 g
Water	100 ml
Butter	1 tbsp
Arla® B.o.b milk	100 ml
Salt	½ tsp

Instructions

Step 1

Heat your oven to 180°C/160°C fan/gas 4.

Step 2

Butter an 8-10 inch round oven dish/cake tin and then sprinkle with a little flour so that it sticks to the butter. This will make your cake easier to remove once cooled.

Step 3

Add your lemon, eggs and sugar to a large mixing bowl and beat with an electric hand whisk until thicker, paler and creamy.

Step 4

Add your salt, flour, baking powder and BOB milk and combine until mixed through. Be careful not to beat all of the air out of your mixture.

Step 5

Add 2/3 of your apple slices (that are peeled, cored and sliced) and mix through.

Step 6

Pour your mixture into your round oven dish/cake tin.

Step 7

Lay the rest of your apple slices into a spiral pattern across the top of your cake and sprinkle with cinnamon and nutmeg. Bake in the oven for 30-35 minutes.

Step 8

Whilst your cake is baking you can move onto your caramel sauce. Pop your sugar and water into a small pan, cover with a lid and place on a medium heat.

Step 9

Once the mixture has come to a boil remove your lid and turn up to high. Do not be tempted to stir at the point otherwise the mixture will crystallise. You can gently rotate the pan if you feel like the sugar is catching at the edges.

Step 10

Continue to cook until the caramel turns amber in colour. Remove from the heat and whisk in the butter until melted.

Step 11

Very slowly pour in your BOB milk, whisking as you do. Once it is all in, return to the heat, add your salt and boil for a minute or two until slightly thickened. Allow to cool and your sauce is done!

Step 12

Make sure your cake is cooked all the way through by poking a skewer into the centre - if it is clean when removed your cake is ready!

Step 13

Poke the top of your cake all over with a skewer to create holes 2/3 of the depth of the cake. Drizzle half of your sauce all over the cake - the holes will mean that the sauce seeps in making it sticky and moist.