Apple, Caramel & Walnut Cake

Apple, Caramel  & Walnut Cake


Shopping List:

175 gr butter, softened
175 gr goldencaster sugar
1 teaspoon vanilla extract
2 eggs, free range, room temperature
225 gr self-raising flour
1/2 teaspoon cinnamon
4 rounded tablespoons Greek yoghurt
2 apples preferably eating apples
50 gr walnuts, roughly chopped
plus 1 tablespoon extra for sprinkling
after decorating

50 gr soft toffees or 9 Werthers chewey sweets
2 tablespoons double cream


Preheat your oven to 160C. Grease or spray and line your cake/loaf tin.

Beat together the butter, sugar and vanilla extract until well combined. Add the eggs, one at a time. Then add the flour, cinnamon and yoghurt. Then you peel, core and chop the apples into small chunks. Add all this to your bowl and combine this mixture with a wooden or sillicone spoon/spatula.

Pour this not so thin mixture into your prepared tin, level the top as best you can and then you scatter the chopped walnuts over it. Bake this into your preheated oven for about 1 hour and 20 to 30 minutes or until your cake tester comes out clean. Let the cake cool in its tin.

When the cake is completely cool you can lift it out of the tin by its baking paper wings if you have them. It will feel very soft, so gently does it.
Put the toffees in one of your small suacepans together with the double cream. Gently heat this mixture whilst stirring until it has melted into a nice caramelly sauce and it smells delicious. Cool this mixture for about 1 minute. Drizzle the toffee mixture over the cake and scatter with the walnuts straight away. Leave the cake to settle for 10 minutes before you serve.

The cake can be kept in an airtight container for 3-4 days, but it is tastier if you serve it fresh.
Cut thick slices and serve it maybe with some ice cream or whipped cream?


                                                                  "Enjoy"