At this time of the year what is better than fresh seasonal apples and a large portion of toffee – make a yummy winter treat!
250g (9oz) butter, softened
225g (8oz) golden caster sugar
3 medium eggs
1tsp vanilla extract
200g (7oz) plain flour
1tsp baking powder
50g (1¾oz) ground almonds
3 large Granny Smith apples, peeled, quartered and cored
4tbsp dulce de leche (or caramel sauce), available from supermarkets
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 20cm (8in) square loose-bottomed cake tin and line the base and sides with baking paper. In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix until well combined, then stir in the vanilla extract. Sift in the flour and baking powder, then add the almonds and fold in gently. Spoon into the tin and level the surface.
- Thinly slice the apples and lay in slightly overlapping rows on top of the cake mixture, pressing them down gently as you go, until the cake is covered. Bake for between an hour and 1 hour 15 minutes, until the cake is risen and golden and an inserted skewer comes out clean. Remove from the tin and discard the lining paper. Gently warm the dulce de leche and drizzle over the top of the cake to serve.