Sticky apple cake with toffee sauce
This is based on one of my all-time favourites – sticky toffee pudding – yet it is a little more balanced, thanks to the acidity from the apples. They need to be dried the day before baking. The calvados or brandy takes the sauce to another level.
Ingredients
For the apple sauce
For the toffee sauce
To serve
Method
Step 1
Start the cake the day before. Chop the apples into bite-sized pieces, discarding the cores. Arrange on a lined tray and place in an oven at 90°C/fan oven 70°C/mark ¼, with the door wedged slightly ajar with a wooden spoon. Leave for 3-4 hours, until the apples are soft and chewy.
Step 2
The next day, heat the oven to 170°C/fan oven 150°C/mark 3. Put the dried apples and the sultanas in a bowl with the tea bag and pour on 250ml boiling water. Allow to soak for 30 minutes.
Step 3
Put the butter and brown sugar in a bowl and cream together. Add 1 egg, mix well, then add 3tbsp self-raising flour. Add the second egg, mix again and incorporate the remaining flour, the bicarbonate of soda and a pinch of salt. Fold in the soaked fruit with the soaking juices and mix well.
Step 4
Pour into a well-greased small loaf tin and bake for 40 minutes. Test the cake by inserting a skewer – if it comes out clean, it is ready; if not, return to the oven. Repeat until it is cooked; this could take up to 20 minutes longer.
Step 5
Meanwhile, to make the sauce, put the butter, sugar and cream in a saucepan and bring to the boil. Turn down the heat and cook until it has a nice sauce-like consistency. Add the calvados or cider brandy and season with a pinch of sea salt.
Step 6
Slice the cake and serve warm, drenched in the hot sauce, with a spoonful of whipped cream on the side.
