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Apple, ginger & toffee cake

Sugnall apple, ginger and toffee cake

It might not be apple-picking season, but if you’ve got some spare apples sitting in the fruit bowl and your cupboard is in good shape when it comes to baking staples, why not try this wonderful autumnal cake recipe?

Kindly shared with us by Mary and the team at Sugnall Walled Garden Tea Room, it featured in the Autumn 2019 issue of Sauce and it goes down a treat with a scoop of vanilla ice cream.

  • Author: Katy

Ingredients

For the cake
50g butter, melted and cooled, plus extra for greasing
300g self-raising flour
250g light brown sugar
2 tsp sea salt
140g ground almonds
4 large eggs
80ml sunflower oil
130ml soured cream
2 eating apples, peeled and cored
2cm fresh root ginger, peeled and grated

For the sauce
150g butter
150g muscovado sugar
1/2 tsp ground cinnamon
120ml double cream

For the garnish
1 eating apple, cored and sliced
50g butter
25g light brown sugar
30g walnuts, roughly chopped

Instructions

For the cake

  1. Preheat oven to 195°C.
  2. Grease a 25cm bundt tin.
  3. Combine the flour, sugar, salt and almonds in a large mixing bowl.
  4. Whisk the eggs with the butter, oil and soured cream.
  5. Stir the apple and ginger into the egg mixture.
  6. Fold the egg mixture into the dry ingredients.
  7. Pour into the tin and bake for 50-55 minutes, or until a skewer inserted in the deepest part of the cake comes out clean.
  8. Cool in the tin on a wire rack for 5 minutes, then turn out and leave to cool fully.

For the sauce

  1. Melt the butter in a saucepan over a medium-low heat.
  2. Add the muscovado sugar and continue heating until dissolved.
  3. Add the cinnamon and cream and stir briefly.
  4. Gently simmer for 5-6 minutes to get a silky, smooth consistency.
  5. Drizzle over the cooled cake.

For the garnish

  1. Melt the butter and sugar together in a frying pan.
  2. Sautée the apple slices until caramelised.
  3. Place them around the top of the cake.
  4. Sprinkle over the chopped walnuts.
  5. Serve with vanilla ice cream.

Notes

This recipe was kindly supplied by the team at Sugnall Walled Garden Tea Room. Follow them on Facebook so you’ll be the first to know when they are able to reopen to the public, as they would love to see you when it’s safe!

Sugnall Walled Garden Tea Room
Sugnall Walled Garden, Eccleshall, ST21 6NF

sugnall.co.uk