With National Apple Day this weekend, seemed like a good excuse to do something a little more exciting than stewed apples and custard. This is roughly (very roughly) adapted from a recipe in this months (November 2012) BBC Good Food Magazine. The basic gingerbread recipe I've now made a couple of times using Dove's farm white bread flour and Orgran All Purpose Plain Flour without having to adjust the fluid. I love a basic recipe you can adapted lots of ways, have now done this as gingerbread, banana cake (for mini monsters birthday cake) and now toffee apple cake. Don't be afraid to experiment! Be warned, this is a very wet batter and looks as if it won't work!
3 Eating Apples
30g Caster Sugar (melted to form a caramel - how to video ) or light muscovado sugar to sprinkle
75g Dairy and Soya Free Spread
60g Caster Sugar
200g Golden Syrup (or 100g syrup plus 100g caramelised sugar as above)
1 tsp Ground Cinnamon
1tsp Vanilla Paste (or extract)
100mls Milk Substitute
1/2 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
150g Plain Flour or Wheat Free Plain Flour
1 tsp Egg Replacer
Thinly slice 2 of the apples and pour over caramel (or sugar), stir and set aside (the moisture from the apples will stop the caramel setting).
Melt sugar, syrup and dairy free spread gently in a pan until dissolved and leave to cool slightly.
Add vanilla, cinnamon and milk substitute to syrup mixture.
Grate remaining apple into a bowl and mix with the rest of the dry ingredients.
Stir in syrup mixture until well combined.
Pour into greased, lined tin (approx 18x25cm)
Top with apple slices and pour over remaining caramel/sugar.
Bake for 30-35 minutes at 180ºC.
Serve with Oat Cream, Custard, Toffee sauce (see sticky toffee pudding recipe), or natural yogurt (CoYo or Wot No Dairy).
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