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FOODIE FRIDAY: EDWARD HAYDEN’S TOFFEE APPLE SPONGE DELIGHT

A delicious, comforting treat. Happy Baking!

 

Ingredients:

8oz/225g butter

8oz/225g demerara sugar

8oz/225g plain flour

1 teaspoon of baking powder

3 large eggs

3 ½ floz/150ml butterscotch sauce (see below)

1 medium sized cooking apple-grated

Preparation:

  • Preheat the oven to 180C/350F/Gas Mark 4
  • Grease and line an 8 inch deep cake tin.
  • In a large mixing bowl cream the butter with the demerara sugar until light and fluffy.
  • Gradually add in the eggs.
  • Sift the plain flour with the baking powder and slowly incorporate it into the butter and egg mixture.
  • Gently mix in the cooled butterscotch sauce and the grated apple.
  • Mix thoroughly.
  • Transfer the mixture into the previously prepared cake tin and bake for 45-55 minutes until the cake is cooked or until a skewer inserted into the center comes out clean.
  • Allow to cool in the tin.

Serve either hot or cold with additional butterscotch sauce and ice cream

To Make the Butterscotch sauce:

  • In a large saucepan, melt 75g butter, 75g brown sugar and 3 dessertspoons of golden syrup.
  • Bring this mixture to the boil and add 300ml cream.
  • Continue to stir and boil for 2-3 minutes.
  • Allow to cool completely.
  • Use as required.
  • Store for 4-6 weeks.

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