Spiced Apple and Caramel Cake

An autumnal slice (or two) of heaven...with a heavy drizzle of caramel.

Preparation Time: 45 minutes

Cooking Time: 1 Hour

Servings: 1 medium loaf/8 slices

INGREDIENTS

- 100g Pitted dates, finely chopped

- 125g unsalted butter + extra for greasing

- 140g + 10g self raising/all-purpose flour

- 100ml full fat milk

- 100g soft brown sugar

- 1/2 tsp baking powder

- 1 tsp vanilla extract

- 1 tsp mixed spice

- 2 large eggs (room temperature)

- 1 small bramley apple

- 1 small red apple

- Juice of 1 lemon

For the Caramel

- 100g granulated sugar

- 40ml water

- 100ml double cream (room temperature)

- 30g butter (room temperature)

- Pinch of salt

METHOD

1. Combine the dates and milk in a small saucepan and bring to a simmer until the dates have softened. Set aside to cool.

2. While the dates cool down, peel and core the bramley apple, then cut into small chunks. Evenly coat the apples with half of the lemon juice to avoid browning. Core the red apple without peeling, and cut into 1cm thick slices, before coating with the remainder of the lemon juice.

3. Pre-heat oven to 180C fan.

4. Your date mixture should now be cool. Pour the mixture into a blender or food processor and blitz a few times. If you don't have a blender to hand, use the back of a wooden spoon to soften and mash down the large chunks of dates, creating a smoother mixture.

5. In a separate bowl, whisk together sugar and butter till smooth.

6. Add in the eggs, one at a time and whisk to combine.

7. Add in the date mixture and vanilla extract and mix to combine.

8. Combine the dry ingredients in a separate bowl, then sift into the wet mixture. Gently mix to combine. If the mixture is too thick, add a splash of milk.

9. Coat the cubed apples in flour and add to the cake batter.

10. Transfer to a lined and greased baking tin, arrange the apple slices on top of the batter, pushing half way into the batter.

11. Transfer to pre-heated oven and allow to bake for 45 minutes.

1. While the cake bakes, let's move on to making the caramel.

2. Combine the sugar and water in a sauce pan and allow to completely dissolve before placing on a medium to low heat.

3. Allow the sugar mixture to slowly bubble until it starts to turn an amber colour - Do NOT stir or whisk, gently swirl and shake the pan if you really must. Keep an eye on the sugar liquid - we want a deep amber colour but we do not want it to burn.

4. Once it has come to a desirable amber colour, add the butter and vigorously whisk to combine. Be careful as the mixture will bubble and steam, so be mindful of your face.

5. Once the butter has combined with the sugar mixture, remove from the heat and gradually pour in the double cream, whisking as you go.

6. Add the pinch of salt once everything is combined. Pour into a jar and allow to cool.

7. When your cake is baked, allow to cool, then drizzle over a generous amount of the caramel before serving.