Toffee apple cider cake - recipe

Ingredients

Recipe , Cider , Cake 2 , Apple , Toffee

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1
Butter a 20cm / 8″ round non stick cake tin (not loose based) and line with non-stick baking paper. In a small pan heat the cider until boiling then reduce the heat and simmer gently until reduced by half.

For this step you'll need:
- 300ml Cider medium or sweet
2

Remove from the heat and leave until cold. Preheat the oven to 190°C (170°C fan, gas mark 5).
3
Peel and core the apples and cut into thick slices.

For this step you'll need:
- 4 Apple(s) eating
4
Heat 25g butter and the light muscovado sugar in a pan until melted, stirring occasionally.

For this step you'll need:
- 150g Butter (unsalted)
- 200g Unrefined light muscovado sugar
5

Pour into the prepared tin.
6

Arrange the sliced apples on top of the caramel.
7
Cream the rest of the butter and golden caster sugar until light and gradually beat in the eggs.

For this step you'll need:
- 110g Unrefined golden caster sugar
- 2 Egg(s) (free range) beaten
8
Sift in the flour and baking powder and fold in carefully until well mixed.

For this step you'll need:
- 225g Plain white flour
- 1tsp Baking powder
9
Gently stir in the cinnamon and cold cider.

For this step you'll need:
- 1tsp Cinnamon ground
10

Spoon over the apples and bake for 25-35 minutes until cooked through.
11

Remove from the oven and immediately upturn the cake onto a serving plate. Serve warm.

⇐ Toffee cake pops

Tarta de Santiago ⇒