Sticky toffee apple cake

Julie Warden from Seven Kings High School
16 portions
Prep time: 
30 mins
Cook time: 
50 mins
  • 200g sultanas
  • 200ml milk
  • 250g butter
  • 280g self raising flour
  • 200g light brown sugar
  • 4 medium free range eggs
  • 2 tbsp mixed spice
  • 2tsp vanilla extract
  • 3 small red apples
  • Squeeze lemon juice
  • A little icing sugar for dusting
  • 120g light brown sugar
  • 120g butter
  • 100ml cream
  1. Heat oven to 180c/ gas 4. Grease and line a spring form tin with baking parchment.
  2. Put the sultanas and milk in a small pan and bring to boil and then cool.  
  3. Blend the sultana mixture until smooth, set aside.
  4. Mix together the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla in a mixer.
  5. Add the cooled sultana mixture.
  6. Place cake mixture into cake tin and level.
  7. Quarter and core the apples, then slice thinly, tossing in a little lemon juice as you go.
  8. Arrange the apple slices on top of the cake.
  9. Bake for 45-50 mins on 180c.
  10. To make the sauce, melt butter in a heavy based pan.
  11. Add the sugar, bring to boil.
  12. Slowly add cream, bring to boil again then simmer for a couple of minutes until brown and syrupy.
  13. Set aside to cool.
  14. To finish, drizzle cake with toffee sauce, then dust with a little icing sugar.
  15. Cut into slices, serve warm or cold.