From: well, the apple cake recipe is by Michael Barry and is
from the 1995 BBC Good Food show guide while the icing is based
on a butterscotch sauce recipe from Ices:
The Definitive Guide by Caroline Liddell and Robin Weir.
Note: this recipe makes far more toffee sauce than is
required to ice this cake. However the toffee sauce keeps
for ages in the fridge and you'll definitely find a way to use
it; with stewed apples, on pancakes, on waffles, ice cream or
just make more apple cake...
For the cake:
340 gm dessert apples (e.g. Granny Smiths), peeled, cored
and finely diced
140 gm caster sugar
200 gm butter
2 large eggs
2 tbsp black treacle
225 gm flour
1.5 tsp baking powder
1 tsp ground ginger
2 tbsp milk
For the toffee sauce:
35 gm soft brown sugar
25 gm granulated sugar
25 gm unsalted butter
75 gm golden syrup
60 gm double cream
1/8th tsp vanilla extract
1 tsp black treacle
For the butter cream:
55 gm unsalted butter
110 gm icing sugar, sieved
Pre-heat the oven to 190 C.
Grease and line a deep (~8 cm), 20 cm diameter, cake tin.
Cream the butter and sugar together until very pale and
Beat in the eggs, the black treacle and the milk.
Mix in the flour, ginger, baking powder and then the diced
Pour the mixture into the prepared tin.
Make a doubled-over piece of greaseproof paper about the
size of the tin and place this loosely on top of the cake to
avoid the top of the cake burning while it bakes.
Bake for 50 minutes (but see point 15).
While the cake is baking, make the toffee sauce as
Put the soft brown sugar, granulated sugar, unsalted butter
and golden syrup into a saucepan and cook over a very low heat
until the ingredients have melted and most of the sugar has
Raise the heat to bring the mixture to a gentle boil and
allow to boil for 5 minutes.
Remove the pan from the heat, stir in the cream, vanilla
extract and black treacle, and leave to cool.
Next make the butter cream by mixing together the unsalted
butter and sieved icing sugar until the sugar is incorporated
and then mix them very hard to obtain an almost white, very
Stir 4 tbsp of the cooled toffee sauce into the butter
Back to the cake. It is very difficult to tell when
this cake is cooked as it browns on the top well before it is
done in the middle. Test it by inserting a knife or
skewer into the middle of the cake and, if cake mixture comes
out on the knife or skewer, return the cake to the oven to
bake for another 10 minutes and then test it again.
Since the apples give it moistness the end of the knife may
not be completely clean so use the picture above as a guide as
to what "ready" is.
When the cake is cooked, leave it to cool.
When the cake has cooled, spread the butter cream plus
toffee icing you assembled in point 14 evenly over the top of
Drizzle thin lines of the remaining toffee sauce
ham-fistedly over the cake in a cross-hatch pattern for some