Toffee Apple Cake

Ingredients

• 3 small eating apples – peeled
• 60g (2½ oz) soft light brown sugar
• 1 tbsp lemon juice
• 175g (6oz) butter
• 175g (6oz) caster sugar
• 3 medium size eggs
• 175g (6oz) self-raising flour
• 150ml (¼ pint) double cream
• 2 tbsp icing sugar
• ½ tsp Dr. Oetker Natural Vanilla Extract
• ½ tsp ground cinnamon

Method

1. Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 and grease and line 2 x 20cm (8 inch) sandwich tins.
2. Thinly slice the apples and toss in brown sugar and add a tbsp of lemon juice.
3. Arrange the apples over the base of the prepared cake tins and place to one side.
4. Cream together the butter and caster sugar until light and fluffy.
5. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.
6. Fold in the remaining flour with a metal spoon then divide the mixture between the two cake tins. Bake for approximately 25-30 minutes until well risen and firm to the touch. Leave in the tins to cool.
7. Lightly whip the cream with 1 tablespoon of icing sugar and the Natural Vanilla Extract and use to sandwich the two cakes together.
8. Mix the remaining icing sugar with the cinnamon and sprinkle over the top of the cake and serve.

Makes: 8 servings