This Autumnal bundt cake, inspired by the humble toffee apple, is perfect for feeding a bonfire night crowd; it’s easy to make, packed with flavour and can be enjoyed hot with ice cream or cold alongside your post-fireworks drink.
For the gingerbread:
- 150g butter
- 125g dark brown soft sugar
- 175g golden syrup
- 200g black treacle
- 4 balls stem ginger, chopped
- 2tsp ground ginger
- 1tsp ground cinnamon
- 1/2 freshly grated nutmeg
- 250ml milk
- 3 eggs
- 1tsp bicarbonate of soda
- 300g plain flour
- 3 Golden Delicious apples, peeled and chopped (about 1-2cm cubes)
For the rum caramel:
- 200g caster sugar
- 125ml water
- 100ml double cream
- pinch salt
- 2tbsp rum (or brandy)
- Preheat the oven to 170c. Grease a 22cm bundt tin (or 20cm square tin) with butter then dust with plain flour and tap off the excess. Set aside.
- For the gingerbread place the butter, sugar, syrup, treacle, stem ginger and spices in a large saucepan over a medium heat. Melt the ingredients together, stirring occasionally, until you have a smooth liquid. Set aside to cool for 5 minutes then stir in the milk and eggs.
- In a large bowl briefly stir the bicarbonate of soda and flour to combine. Add in the warm liquid and beat until you have a smooth batter (this should only take a minute or so- I do it by hand).
- Finally, add the chopped apples and briefly stir, then scrape the batter into the prepared tin and bake for 35-45 minutes until a skewer comes out clean with a few moist crumbs attached.
- Leave the cake in the tin for 10 minutes to cool a little while you make the caramel. For the caramel just pop the water and sugar in a saucepan and heat gently until the sugar dissolves (do not let it boil and do not stir it at this stage). Once the sugar has dissolved up the heat and boil the syrup until it reaches a deep golden colour, then add in the cream, salt and rum and stir (it will spit a little but don’t worry, just watch your hands!). Set aside once your caramel is smooth and lump free.
- Now turn out your bundt cake (it will still be warm) and prick it all over with a skewer. Pour over most of the caramel, allowing it to sink into the holes. Serve with ice cream and any leftover caramel.
Over the past couple of weeks the weather here in UK has regressed to it’s favourite state; dark, cold and foggy. While this sadly means we must mourn the loss of that unseasonably mild Autumn, it also means we have legit excuses to eat some pretty amazing food; think pies, tarts, puddings and roasts. Yes, that miserable UK weather is sounding a lot better now isn’t it?
With this in mind, I found myself thinking about lot’s of toffee based bakes on my commute the other day (I know, calm down), and decided I would try out transforming the classic pecan pie into a cheesecake. It turned out really well so here is the recipe!
For the base: 150g digestive biscuits, 150g pecan nuts, 100g melted butter, 1tsp cinnamon, 2tsp caster sugar
For the filling: 700g cream cheese, 100g icing sugar, 1tsp vanilla paste, 300ml double cream, 200ml Carnation caramel, large pinch salt
For the topping: 50ml maple syrup, 50g dark brown soft sugar, 50g butter, 50ml double cream, 100g toasted pecans, pinch sea salt
- Grease and line a spring form cake tin.
- For the base of the cheesecake, blitz the biscuits down to a crumb in a food processor. Add the pecans, sugar and cinnamon then blitz again. Once you have a course sandy texture add the melted butter and blitz once more until well combined. Pour into the tin and press down with the back of a spoon. Chill while you make the filling.
- For the filling, whisk together the cream cheese, vanilla and icing sugar until smooth. In a separate bowl whisk together the double cream and salted caramel sauce until medium peaks form.
- Fold the caramel cream into the cream cheese mixture. Once well combined, pile onto the biscuit base and smooth out. Chill for 2 hours (minimum) to set.
- While your cheesecake is setting, prepare the topping. Simply place the maple syrup, brown sugar, butter and salt in a saucepan and melt together. Once melted, bring to the boil and remove from the heat then add the double cream and mix. Set aside to cool.
- Once the cheesecake is set, arrange the pecans all over the surface (as with a traditional pecan pie). Pour the maple sauce all over the top of the pecans then sprinkle with a final flourish of sea salt. Chill for one hour then slice up and serve.