We had some special visitors last weekend who brought us some homegrown Bramley apples all the way from North Devon. I thought they deserved a special bake rather than just being used in a crumble and after a little research found this recipe on the Sainsbury’s Magazine website. It’s a recipe I had seen a while ago and mentally filed away as one I would like to try. I already had most of the ingredients so after a quick dash to the supermarket for a Pink Lady apple and lemon I was ready to go.
I’m amazed I’ve managed to make another cake so soon after the rhubarb Victoria sponge I made a few weeks ago. Luckily the sun was shining today to power our oven (we have solar panels so it’s always a good baking day if the sun is shining!) This is a perfect autumn bake (although the inclusion of mixed spice had one of my little ladies declaring that it smelt like hot cross buns!) and would be perfect for a bonfire night gathering. Despite the amount of fruit this is a lovely light bake. It is a little on the squidgy size so is a little tricky to cut however it got the seal of approval from nearly all of us in the Little Birdie household (it was too ‘appley’ for one of my little ladies!) You could keep the decoration simple and not make the apple crisps if you’re short on time however the leftovers do make a delicious snack! You’ll need 2 20cm loose-bottomed round sandwich tins. If you wish to get ahead you can bake the sponges the day before and then store them in an airtight container before assembling the cake 2 hours before eating.
Ingredients
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For the cake:
- For the caramel buttercream:
- For the caramel icing:
- For the apple crisps:
Instructions
- Preheat your oven to 180°C, fan 160°C, gas 4. Grease and line 2 x 20cm loose-bottomed round sandwich tins.
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Prepare you apple pieces. Toss them in the lemon juice (reserve 1/2 tablespoon if you are making the apple crisps) and the put to one side. In a large bowl, beat the soft butter, sugar and lemon zest, then gradually add the eggs, mixing well between each addition.
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Fold in the flour, baking powder, almonds and mixed spice.
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Drain the apple pieces and then stir into the mixture. Divide equally between the tins. Bake for 25-30 minutes.
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Whilst the cake is cooking prepare your apple crisps (if making). Cut a Pink Lady apple across the middle into 20 paper-thin slices then place on a lined baking tray. Mix 1/2 tablespoon each of lemon juice and clear honey and brush over both sides of the slices.
- Once the cakes are golden brown and cooked, remove them from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
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Whilst your cakes cool and you make the buttercream cook your apple crisps. Bake your prepared apple slices for 50-55 minutes at 140°C, fan 120°C, gas 1, until lightly golden and dried then leave to cool.
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To make the caramel buttercream, beat all the ingredients together until combined.
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To make the caramel icing, put all the ingredients into a pan and stir until melted and smooth. Transfer to a bowl, then leave to cool for 10 minutes.
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To assemble, spread the buttercream evenly over one of the cakes, then top with the other cake. Spoon over the icing so it dribbles down the sides. Decorate with apple crisps and fudge pieces, if you like.
