This cake is challenging to make, but it is the perfect autumnal treat and perfect for using up any left over apples. The caramel perfectly compliments the apple flavours and drizzled over the top makes the cake amazingly moist.
For the cake sponge
- 2 cooking apples
- 400g caster sugar
- 375g butter cubed
- 5 eggs
- 385g self-raising flour
- 1 tsp baking powder
For the filling:
- 2 cooking apples
- 50g caster sugar
- 70g butter
- 350ml Greek Yoghurt
For the caramel:
- 75g butter
- 100g soft brown sugar
- 50g golden syrup
- 20g icing sugar
- 230ml double cream
1. Preheat your oven to 170 degrees centigrade, and grease and line three 20cm cake tins.
2. Start making your sponge by peeling, coring and chopping the apples. Put them in a pan over a medium heat and add 100ml of water and 50g of the sugar. Cook the apples for around 10 minutes continually stirring and adding more water if necessary until they have mostly turned into a purée. Take the pan off the heat and leave to cool completely.
3. Meanwhile in a mixing bowl cream the butter and sugar until light and fluffy and then beat in the eggs followed by the cooled apple purée.
4. Next sift in the flour and baking powder and then fold into the mixture. Divide the mixture equally among the cake tins and bake for around 30 minutes.
5. Leave the sponges to cool in the tins and then turn out to cool completely.
6. Whilst this is cooling making the filling. Peel and core the apples and slice thinly before adding to a pan over a medium heat with the sugar and butter.
7. Stir often and cook until the apples caramelise slightly- it should take around 10 minutes. When they have done remove from the pan and transfer to a plate to cool.
8. When the cakes have cooled put one sponge on a plate or cake stand and top with half the Greek yogurt. Scatter over just under half of the apples then add the second sponge and repeat ensuring you save some apples for the final decoration. Top with the final sponge.
9. Put all the ingredients for the caramel ingredients into a pan and gently melt over a low heat simmering for 8 minutes or so. Constantly stir until the mixture turns into a golden caramel sauce.
10. Pour the mixture on the top of the cake and leave to cool and set before serving.