3 eating apples, quartered, cored and finely sliced
150g light soft brown sugar
1 teaspoon vanilla extract
150g ground almonds
A pinch of salt
For the sauce;
100g light soft brown sugar
150ml double cream
Loose-Bottomed Cake Tin
Preheat the oven to 160°C
Grease and line a 20cm loose-bottomed cake tin.
Make the toffee sauce by placing the ingredients for the sauce into a pan. Over a low heat stir until bubbling, when all the sugar has dissolved remove from the heat and set aside.
For the cake, cream the butter and sugar together until pale and light. Gradually add the eggs and then fold in the flour, almonds and salt.
Pour half the mixture into the bottom of the prepared tin, and then arrange half the apple slices on top, spoon over about a third of the sauce. Repeat this with the other half of the cake mixture and the sliced apples and a third of the sauce. Keep the remaining sauce to drizzle over when serving.
Place the cake onto a baking tray and into the preheated oven for about an hour but it could take a little longer. After an hour, check by inserting a skewer into the centre, if it doesn’t come away cleanly, pop it back in for another 10 – 15 minutes.
Leave to cool before removing it from the tin. Serve with the extra sauce and whatever else takes your fancy. Warm or cold it’s pretty good!