This toffee apple cake, sandwiched together with salted caramel and toffee frosting, makes for the perfect table centre piece, especially when topped with honeycomb, haphazard spun sugar and mini toffee apple decorations… Give it a go this Halloween and you’re guaranteed to be popular with friends and family, old and young!
For the sponge, you will need: 450g plain flour, pinch salt, 3tsp bicarbonate of soda, 1tsp baking powder, 3tsp cinnamon, 1tsp ginger, 250g caster sugar, 200g light brown soft sugar, 300g melted butter, 5 eggs, 3 apples
Grease and line two 20cm cake tins. Preheat the oven to 180c (fan).
Sift together the flour, salt, bicarbonate, baking powder, spices and caster sugar. Mix to combine. In a jug, mix the eggs, melted butter and brown sugar. Chop your apples finely into chunks.
Make a well in the middle of the flour mixture. Pour in the wet eggy liquid. Stir with a wooden spoon to fully combine and incorporate. Fold through the apple.
Separate the mix between the two tins and level the tops. Bake for 35-40 minutes or until a skewer comes out clean when inserted.
When cooked, leave for 5 minutes to cool in tins then turn onto a wire rack to cool completely.
For the toffee frosting, you will need: 200g dark brown soft sugar, 100g butter, 100ml milk, 600 icing sugar, and more milk for loosening
Place the sugar, butter and milk in a saucepan and melt. Stir gently and set aside.
When cooled slightly, add the melted mixture to the icing sugar and stir until combined. If too thick, add drops of milk until a spreadable frosting consistency is achieved.
For the salted caramel recipe I use, click here.
To assemble the cake:
Trim the tops of the cakes if they’re not even, then spread 1tbsp salted caramel over the tops. Spread a generous swirl of the toffee frosting over the bottom layer and sandwich the other sponge over it. Coat the entire cake in toffee frosting, using a palette knife to achieve a smooth finish. Drizzle some salted caramel over the top.
For the crushed honeycomb recipe (optional) visit my last post and cancel out the chocolate!
Sprinkle the honeycomb in a circle around the top of the cake.
For the ‘toffee apples’, you will need: some roll out red icing, some kebab sticks and some caster sugar (amounts will depend on how many apples you would like!)
Roll the icing into small balls (slightly smaller than golf ball sized) and stick onto the end of a kebab stick. Place in the freezer to harden.
Place some caster sugar in a saucepan and melt over a medium heat. Once dissolved, let the sugar brown then remove from the hob. Take the icing balls from the freezer and dip in the sugar then leave to set. Arrange in a haphazard fashion around the top of the cake.