4oz (110g) Butter
4oz (110g) Demerara (Raw) sugar
1 tbsp Maple syrup
1 tsp Cinnamon powder
1 Large egg
4oz (110g) Self raising flour
1 tbsp yogurt
2oz (55g) Apples ( 1 large Bramley cut into small chunks)
2 tbsp Maple syrup
3 oz (85g) Demerara (Raw) sugar
1 oz (25g) Butter
2 oz (55g) Apples ( 1 large Bramley cut into small chunks)
Preheat oven 160c/140c Fan/300F/Gas Mark 2.
Grease and line cake tin. This recipe was made in a 8 inch/ 20 cm square tin.
Cream the sugar, fat and maple syrup together. Whisk in the eggs and cinnamon powder. Fold in the flour and
add the yogurt and then the apple chunks. Put into tin and place in centre of oven.
Check after 20 minutes. Cook until risen and a skewer comes cleanly out.
To make toffee and apple topping first weigh out ingredients and then cut apple into chunks and put to one side.
Place sugar, maple syrup and butter in a wok or heavy based pan and put on a low heat until butter is melted.
Increase heat until toffee mixture is boiling. For this small amount it will not take a long time for the mixture to
caramelise, after a couple of minutes it will turn a darker toffee colour and take off heat. You can test the toffee
by putting a little on a cold plate to test it's hardness.If you are happy with the result, return the pan to the heat
and add the apples for another minute stirring well. Pour over top of cake, spread apple pieces evenly with the
toffee. Allow to cool for a couple of minutes and ease any grease proof paper away from toffee on the sides of
the cake. Mark into squares, cool in fridge completely before cutting.