Toffee Apple and Cyder Cake

Serves 8-12 ● Prep Time 30 mins ● Cooking Time 50 Mins
Try this decadent Toffee Apple and Cyder Cake created by Seasoned Cookery School.
method

For the Toffee Apple Cake

175g unsalted butter, softened

125g soft brown sugar

100g dates, pitted

100ml Aspall Draught Cyder

3 large eggs, beaten together with a fork

220g self raising flour

2tsp ground cinnamon

2 bramley cooking apples, grated

50g toffee pieces  


For the toffee cider sauce

100ml double cream

50ml Aspall Draught Cyder

85g salted butter

100g soft brown sugar

  1. Measure the cyder in a glass and transfer the liquid in to a 2nd glass and repeat several times to  reduce the carbonation of the cyder.
  2. Preheat your oven to 180C/160 fan/ Gas Mark 4.
  3. Grease and line a 9” cake tin with non stick silicone paper.
  4. Sift the flour and ground cinnamon together into a bowl and set aside.
  5. Place the dates and cider into a small saucepan and bring to a simmer until the dates are soft (this should take around 5-10 minutes.
  6. Set aside to cool. Add the dates to a small food processor and pulse until you are left with small chunks of dates (you don’t want the mix to be completely smooth).
  7. Meanwhile, using an electric hand whisk, beat together the butter and sugar until pale and fluffy (this should take around 5 minutes).
  8. Gradually add the eggs a little at a time and continually mix together. If the mixture begins to curdle, add a spoonful of flour to bring the mixture back to a smooth consistency.
  9. Once all of the eggs have been added, fold in the cinnamon flour mix until incorporated. Fold in the grated apple, toffee pieces and cooled date mixture.
  10. Pour the cake mixture into the prepared tin and place in the oven to bake for 50 minutes, or until a skewer comes out clean when inserted into the cake.
  11. Once baked, remove from the oven and set aside to cool slightly in the tin, before fully removing from the tin and leaving to cool on a wire rack.
  12. Meanwhile, prepare your toffee cider sauce. Add all of the sauce ingredients to a saucepan and heat until the butter and sugar have melted.
  13. Simmer and stir until the sauce has thickened and is the desired colour and consitency. Keep warm and poor over a slice of the cooled cake!
ingredients

For the Toffee Apple Cake

175g unsalted butter, softened

125g soft brown sugar

100g dates, pitted

100ml Aspall Draught Cyder

3 large eggs, beaten together with a fork

220g self raising flour

2tsp ground cinnamon

2 bramley cooking apples, grated

50g toffee pieces  


For the toffee cider sauce

100ml double cream

50ml Aspall Draught Cyder

85g salted butter

100g soft brown sugar

method
  1. Measure the cyder in a glass and transfer the liquid in to a 2nd glass and repeat several times to  reduce the carbonation of the cyder.
  2. Preheat your oven to 180C/160 fan/ Gas Mark 4.
  3. Grease and line a 9” cake tin with non stick silicone paper.
  4. Sift the flour and ground cinnamon together into a bowl and set aside.
  5. Place the dates and cider into a small saucepan and bring to a simmer until the dates are soft (this should take around 5-10 minutes.
  6. Set aside to cool. Add the dates to a small food processor and pulse until you are left with small chunks of dates (you don’t want the mix to be completely smooth).
  7. Meanwhile, using an electric hand whisk, beat together the butter and sugar until pale and fluffy (this should take around 5 minutes).
  8. Gradually add the eggs a little at a time and continually mix together. If the mixture begins to curdle, add a spoonful of flour to bring the mixture back to a smooth consistency.
  9. Once all of the eggs have been added, fold in the cinnamon flour mix until incorporated. Fold in the grated apple, toffee pieces and cooled date mixture.
  10. Pour the cake mixture into the prepared tin and place in the oven to bake for 50 minutes, or until a skewer comes out clean when inserted into the cake.
  11. Once baked, remove from the oven and set aside to cool slightly in the tin, before fully removing from the tin and leaving to cool on a wire rack.
  12. Meanwhile, prepare your toffee cider sauce. Add all of the sauce ingredients to a saucepan and heat until the butter and sugar have melted.
  13. Simmer and stir until the sauce has thickened and is the desired colour and consitency. Keep warm and poor over a slice of the cooled cake!