Moist Toffee Apple Cake

Name: Moist Toffee Apple Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Makes one 20 cm (8 in) cake
Cuisine: United Kingdom
Ingredients: 35 g (1¼ oz) butter; 110 g (4 oz) full fat cream cheese; 200 ml (7 fl oz) sunflower oil; 65 g (2½ oz) clear runny honey; 95 g (3¼ oz) self-raising (-rising) flour; ½ tsp baking powder; 200 g (7 oz) grated Bramley apple (approx. 2 medium cooking apples, peeled, cored and grated); 5 g (⅛ oz) green sugarpaste (rolled fondant); 25 g (1 oz) red sugarpaste (rolled fondant); 300 g (10½ oz) icing (confectioners) sugar, sifted; 1½ tsp cinnamon; 100 g (3½ oz) ground almonds; 50 g (1¾ oz) sultanas (golden raisins); 130 g (4½ oz) light muscovado sugar; ½ tsp ground cloves; 95 g (3¼ oz) plain (all-purpose) wholemeal (whole-wheat) flour; 2 eggs, large, separated

Preparation info

Makes
one
20 cm cake

Difficulty
Medium
Ready in
1 hr 40

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

Come Autumn time and cooking apples are in abundance why not whip up this delicious Moist Toffee Apple cake?

Ingredients

Cake

200 ml (7 fl oz) sunflower oil
65 g (2½

Europe
United Kingdom
Dessert
Cake
Autumn
Vegetarian
Baking

Method

Follow the steps for the Carrot Cake replacing the carrot with grated apple and using a combination of wholemeal flour, self-raising flour, baking powder and ground almonds. Apples contain much more water than carrot so the ground almonds are needed to hold the structure.
When making the cream cheese frosting use a golden icing sugar if possible for a subtle to