Ingredients
- 500g Cooking Apples Peeled and Chopped
- Zest & Juice of 1 Lemon
- 225g Soft Butter
- 225g Caster Sugar
- 3 Large Eggs
- 200g Self Raising Flour
- 2 Teaspoons Baking Powder
- 50g Ground Almond
- 1 Teaspoon Mixed Spice
Caramel Buttercream
- 1 Tin Condensed Milk (Boiled for 4 hours to make Caramel)
- 200g Icing Sugar
- 100g Soft Butter
- 1 Tablespoon Milk
Caramel Icing
- 75g Butter
- 75g Icing Sugar
- 1 Tablespoon Caramel
- Apple Crisps
- 1 Red Apple
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Honey
Method
Grease and line 2 x 20cm cake tins
Toss the apple pieces in the lemon juice and put to one side
Cream together the butter and sugar, slowly add the eggs, then fold in the flour, almonds, baking powder and mixed spice
Mix in the apple pieces and divide between the 2 tins
Bake at 160°C for approximately 25 minutes
Make the buttercream by mixing together the icing sugar, butter, milk and 2 tablespoons of the caramel
Melt together the butter, icing sugar and 1 tablespoon of caramel for the icing, then leave to cool for 10 minutes before assembling
To make the apple crisps, thinly slice the apple and brush with the lemon and honey mix, place on baking parchment and bake until golden brown
Assemble the cake, spread the buttercream evenly ontop of 1 of the sponges, then top with the other sponge
Spoon over the icing and decorate with the apple crisps
