A recipe by May Wilson, Powburn
In the last issue of Cheviot Views newsletter (Issue 23), May Wilson gave us a ‘Recipe for Success’ to make Spiced Toffee Apple Cake. Unfortunately, we omitted to publish the ingredients for the toffee sauce. As a few keen bakers have contacted us to get the ingredients so that they can try out May’s recipe, we thought we’d set out recipe again – this time with all the ingredients. Enjoy!
Spiced Toffee Apple Cake
Wondering what to do with those late-summer apples? May Wilson shows us how to make a delicious cake. This recipe will soon feature in the National Trust’s ‘Autumn Cookbook’ which will be used by all the Trust’s catering outlets. Well done May!
ingredients (12 portions)
- 200g dates
- 200ml milk
- 250g margarine
- 280g self-raising flour
- 200g light brown
- 4 large eggs
- 1tbsp mixed spice
- 2tsp vanilla extract
- 3 apples
- Squeeze of lemon
- Heat the oven to 160C fan/gas 4.
- Grease and line a 9inch round tin.
- Put the dates and milk into a small pan and bring to simmer, remove from the heat and set aside to cool.
- Whizz the date mixture to a smooth purée in a food processor or blender, scrape into a large bowl.
- Tip in the margarine, flour, brown sugar, baking powder, eggs, mixed spice and vanilla then set aside while preparing the apples.
- Quarter and core the apples, then finely slice and add the lemon juice.
- Beat the cake ingredients with a whisk until smooth, then place in the prepared tin.
Toffee Sauce (130g)
- 50g light brown sugar
- 50g butter
- 2tbsp double cream
- In a small pan, gently heat the ingredients until melted and golden in colour.
- Sprinkle the cake with icing sugar then drizzle with toffee sauce.