Ingredients

Prep/Cook Time: Approx 1 hour

• 250g self raising flour, sifted
• 100g light brown sugar
• 1 tsp all spice
• Pinch salt
• 175g diced room temperature unsalted butter
• 400g Granny Smith apples - net weight of apple peeled, cored and diced
• 60g golden raisins or sultanas
• 2 large free range eggs
• 140ml homemade toffee sauce or shop bought if you prefer
• 2 tbsp caster sugar to dust over

Method

1. Preheat the oven to 180C.
2. Grease and line the inside of a 7 inch springform tin with greaseproof paper.
3. Place the flour, sugar, all spice and salt in a large mixing bowl. Add the diced butter and rub with your fingers until the ingredients mix and combine.
4. Add the apple pieces and raisins and mix together. Add the eggs one at a time and stir with a spoon to form a batter.
5. Put 1/3 of the mix into the cake tin and press with a spoon, liberally spread the caramel over the mix and the same process again. Finish with the last 1/3 of the batter.
6. Place in the oven on a tray and baker for approx 50 minutes or until a skewer or toothpick comes out clean.
7. 5 minutes before the cake is cooked sprinkle the caster sugar over the cake and return to the oven.
8. When cooked remove from the oven and allow to cool for at least 15 to 20 minutes before carefully removing from the tin.
9. Allow to cool on a rack and then serve warm. Serve with some lightly whipped cream or warmed custard.