Apple and caramel cake

Method

If you’re all about apples, this one’s for you. Juicy, freshly grated apples take centre stage in this soft, golden sponge bringing moisture, natural sweetness, and that unmistakable pome fruit flavour. Cinnamon adds a gentle warmth, while the creamy buttercream and rich caramel give it a luxurious twist. It’s everything you love about a comforting apple dessert, in a showstopping cake. Perfect for sharing…

The ingredients

The cake

• 225g softened butter
• 225g light muscovado sugar
• 3 large eggs
• 225g self raising flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 400g grated apple

The buttercream

• 100g butter
• 200g icing sugar
• 1 teaspoon cinnamon

Caramel

• 150g Caramel

The method

1. Preheat the oven to 180C/Fan 160oC/Gas 4. Grease and base line two 8 inch (21 cm) round cake tin with baking parchment.
2. Grate the apple and combine with the cinnamon and 25g of brown sugar, set aside.
3. Measure the butter, remaining sugar, eggs, flour and baking powder into a large bowl and beat well for about 2 minutes until thoroughly blended.
4. Add the apple mixture to the cake mix and stir until combined. Split evenly between the two cake pans and bake in the pre-heated oven for about 1 hour or until the cake is well risen and golden brown. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
5. For the icing beat butter in a stand mixer with paddle attachment until creamy.
6. Add in ½ of the powdered sugar to stand mixer, beat until combined. Scrape down the sides of the bowl as needed. Then, add in the rest of the icing sugar and continue to beat until combined.

To assemble the cake:

1. Pipe a circle around the edges of the cake using the icing. Then fill the circle with a thin layer of icing and smooth it out with an offset spatula.
2. Fill the middle of the circle with the caramel and smooth it out with a spatula.
3. Top the cake with the remaining caramel and serve

Like this recipe? Why not try using Lotus Biscoff Spread as an alternative to the caramel