Recipes

Sticky toffee apple cake

Tart apples paired with sweet caramel make for a truly delicious dessert

September 6, 2012 11:00
Sticky Toffee Pudding1.jpg

ByVictoria Prever, Victoria Prever

1 min read

Serves: 8–10

This sticky toffee honey pudding is enriched with the tartness of cooking apples for the perfect yom tov dessert. And it keeps for days and remains sticky and moreish.

Method:

  • Preheat the oven to 170°C and line a 21cm round, loose-bottomed cake tin with parchment paper.
  • Sift the flour, bicarbonate of soda and cinnamon into a bowl.
  • Melt the butter with the sugar and honey (or golden syrup) in a small pan. Set aside to cool slightly.
  • Mix the grated apple with the lemon zest and juice.
  • Beat the eggs with the milk in a large mixing bowl and add the apple and lemon mixture. Stir in the dates and ginger (if using).
  • Pour in the melted honey mixture and combine thoroughly. Quickly fold in the flour and spices and spoon into the prepared tin.
  • Bake for about 1 hour until the cake is gloriously golden brown and risen. Insert a skewer — it should come out clean if cooked.
  • Serve hot or cold with ice cream.

Adapted from ‘Warm Bagels and Apple Pie’, by Ruth Joseph and Simon Round, Kyle Books, £25

Ingredients

225g plain flour

¾ tsp bicarbonate of soda

½ tsp ground cinnamon

120g butter or dairy-free margarine

120g dark brown muscovado sugar

150ml honey (or golden syrup)

2 organic free-range eggs

4 tbsp whole milk or soya milk

1 cooking apple, peeled and grated

Juice and grated zest of ½ lemon

8 dates, stoned and finely chopped

60g crystallised or stem ginger, finely chopped (optional)