Ingredients
- 185 grams unsalted butter (softened)
- 1 cup brown sugar
- 2 eggs
- 1 cup self-raising flour
- 3/4 cup plain flour
- 1 teaspoon ground ginger
- 380 gram caramel ice cream topping (a can of Nestles caramel top 'n' fill specified)
- 750 grams apples ( green apples, peeled and cored and cut into 1cm slices, 5 apples specified weight is an estimate)
- Whipped cream, to serve
- Icing sugar, to serve
- FOR CRUMBLE:-
- 2/3 cup brown sugar
- 1/2 cup plain flour
- 1/2 cup rolled oats
- 1 1/2 teaspoon mixed spice
- 75 grams butter (cold, chopped)
How to Make
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Step 1: Preheat oven to 180°C and lightly grease and line a 22cm spring-form cake pan and place on an oven tray.
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Step 2: In a bowl of an electric mixer, beat butter and sugar together until creamy and then add eggs, one at a time, beating well after each addition and then fold in combined sifted flours and ginger
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Step 3: Spoon mixture into pan, smoothing top and bake for 20 minutes until golden.
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Step 4: Transfer caramel to a bowl and lightly whisk and then dollop 1/3 caramel gently over cake base. and top with apples, fanning and overlapping and then finish with remaining caramel and bake for 20 mins until starting to brown.
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Step 5: Meanwhile, to make crumble; in a bowl, combine sugar, flour, oats and spice and using fingertips, rub in butter until mixture resembles breadcrumbs.
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Step 6: Sprinkle over cake and bake for 25-30 minutes until topping is golden and then cool in pan.
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Step 7: Dust with icing sugar and serve in wedges with whipped cream.
We hope you enjoy this recipe!
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