Spiced Toffee Apple Cake

Reminiscent of a much loved autumnal treat, this impressive toffee apple cake is sure to become a family favourite

Serves 12

INGREDIENTS

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

  • 125g sultanas

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Once the cake has cooked, remove from the oven, transfer to a wire rack and leave to cool completely.

  9. 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.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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