Spiced Toffee Apple Cake
Reminiscent of a much loved autumnal treat, this impressive toffee apple cake is moist, delicious and perfect for entertaining. This Spiced Toffee Apple Cake will get anyone in the mood for Bonfire Night.
For the crisps
1 small eating apple
For the cake
175g dark brown soft sugar
2 large eggs
150ml vegetable oil
Zest of 1 lemon
250g peeled and cored eating apples (approx.3 small apples), coarsely grated
225g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1½ tsp ground ginger
1 tsp mixed spice
50g rolled oats
200ml spiced rum
2 tbsp natural yoghurt
For the filling
40g salted butter
60g dark brown sugar
4 eating apples, peeled, cored and cut into cubes
For the frosting
185g salted butter, softened
250g icing sugar
120g full fat cream cheese
Zest of 1 lemon
For the toffee apples
300g caster sugar
100g glucose syrup
70ml double cream
15 mini Chinese apples, or scoop rounds from 4 apples using a melon baller
Gold leaf to decorate
- For the apple crisps, very thinly slice the apples using a mandolin. Line a Miele baking tray with the silicon mat. Very lightly grease with vegetable oil. Place the apple slices onto the greased silicon mat. Place into the Miele warming drawer, select food setting, first temperature square (65°C), leave overnight for 12 hours.
- Preheat the Miele oven to Fan Plus, 150°C. Line and grease 3 x 20cm cake tins. In a large bowl whisk the soft brown sugar and eggs for 1-2 minutes until pale and light. Gradually pour in the oil whilst whisking continually.
- Stir in the grated apple. Gently fold in the remaining cake ingredients. Evenly divide the cake mixture between the 3 cake tins. Place into the preheated oven and bake for 25-30 minutes, or until the cake is fully cooked.
- Whilst the cake is cooking, prepare the apple filling. Place the butter and dark brown sugar in a large frying pan. Melt and bring to a simmer. Add the cubes of apple, and leave to simmer for 5-10 minutes, stirring every so often. Once cooked and reduced until sticky, remove from the heat and leave to one side to cool.
- For the frosting, whisk the butter and icing sugar together using an electric hand whisk until light and fluffy. Add the cream cheese and lemon zest. Continue to whisk for 20-30 seconds. Transfer the frosting to a piping bag, with a 1½ cm nozzle. Leave to one side.
- For the toffee apples, place the sugar, glucose syrup and cream into a medium saucepan, bring to the boil and leave on a gentle simmer until the temperature of the mixture reaches 140°C.
- Once the toffee has reached the correct temperature, remove from the heat, and dip each mini apple/apple sphere into the toffee, then straight into a lightly greased baking tray.
- Once the cake has cooked, remove from the oven, transfer to a wire rack and leave to cool completely.
- To assemble, place one of the cakes onto a plate or cake stand. Pipe 1 cm dots of frosting around the outside of the cake and a few random dots in the centre. Arrange half of the apple filling in the centre. Place one of the cakes on top and repeat with the frosting and filling. Place the last layer of cake on top. Pipe lots of dots of frosting all over the top of the cake. Decorate with the toffee apples, apple crisps and gold leaf.
What Miele Appliances did we use?
- Miele KM 6115 Induction Hob
- Miele Gourmet Warming Drawers
- Miele HBB 60 P Baking Tray
- Miele H 6460 BP Oven
For more fantastic recipes visit the Miele Der Kern website.
For more information or to view the Miele showroom models, please get in contact with us on 01435 866435 or visit our Heathfield Showroom.
Blog Post written by: Chloe Hartnup, Junior Kitchen Designer at Jones Britain Kitchens