Toffee Apple and Orange Cake
for the toppings:
4 Granny Smith apples, peeled, cored and cut into wedges
1 oz butter
1/2 cup dark brown sugar
2 tbsp thick double cream
a pinch of salt
for the cake:
3/4 cup flour
2/3 cup ground almond
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 oz butter
2/3 cup caster sugar
2 large eggs
zest from 1 orange
1/2 cup orange juice
Preheat the oven to 160C
Butter and line a 10-inch pan with parchment paper.
Make the toffee apple:
Melt butter and sugar.
Add in cream and cook until mixture starts to bubble.
Add the apples and stir gently; cook until apples are tender and toffee thickens.
Remove apples and spread evenly in the baking pan.
In a medium bowl, mix together all the dry ingredients.
In another bowl, cream sugar and butter until pale and creamy.
Beat in eggs one and a time and orange zest.
Blend in the dry ingredients and the orange juice.
Pour the batter over the apple in the cake pan.
Bake for about 50 minutes.
Once the cake is cool, run the knife around the edge of the cake
and carefully invert the cake onto a serving dish.