Mrs Simkins’ Apple Cake Surprise With Slightly Salted Caramel Icing

Posted: September 25, 2014

This moist apple cake is simple to put together and tastes fabulous: the caramel flavoured buttercream is just blissful: salted butter gives exactly the right hint of salt without it being overpowering.

Popping candy looks pretty scattered over the top and gives a crunchy element of contrast plus an unexpected surprise. Add it right at the last moment to make sure it retains its pop.

Serve with a pot of your favourite Clipper brew: Fairtrade Everyday Tea complements the flavours particularly well, or you could go for an Apple & Ginger infusion!

A food processor makes everything quick and easy but make the cake by hand if you prefer.

Serves 8

Ingredients

  • 110g (4oz) softened butter
  • 110g (4oz) caster sugar: golden or unrefined works well
  • 175g (6oz) plain flour
  • 1level teaspoon bicarbonate of soda
  • 2 level teaspoons cream of tartar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 50g (2oz) ground almonds
  • 175g (6oz) finely chopped and peeled apple
  • Plus: an additional 50g (2oz) diced and peeled apple

Method

  1. Preheat oven to 160C (fan oven) or equivalent
  2. You will need a greased 18cm (7 inch) loose bottomed cake tin
  3. Whiz the butter and sugar together in a food processor. Add the raising agents to the weighed flour and sieve half over the mixture. Add the eggs and vanilla and sieve the rest of the flour and raising agents over the top. Whiz to combine.
  4. Add the ground almonds and the larger amount of chopped apple. Whiz until smooth and glossy: stop the machine and scrape the mixture down from the sides of the bowl with a flexible spatula a couple of times.
  5. Remove the blade from your processor, scrape any mixture back into the bowl and stir in the smaller amount of diced apple.
  6. Pour the mixture into the prepared tin bake for 40-45 minutes, or until risen and golden and a skewer inserted comes out clean.
  7. Allow to settle in the tin for 10 minutes or so then remove and finish cooling on a wire rack.

Caramel Icing

Ingredients

  • 75g (3oz) salted butter, softened
  • 3 tablespoons dulce de leche or similar caramel spread
  • ¼ teaspoon vanilla extract
  • 50g (2oz) icing sugar
  • Golden popping candy to finish

Method

  1. Beat the caramel into the butter with a wooden spoon and stir in the vanilla. Sieve the icing sugar in gradually, stirring to combine. Beat until smooth. Set aside in a cool place.
  2. Once the cake is cool, swirl the icing over the top. Just before serving, scatter with popping candy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments (0)
X

With love from Clipper!

We've gone a bit bonkers at Clipper HQ and decided we wanted to share the love with our lovely Clipper tea drinkers out there! We’ve created 3 Limited Edition tea caddies and each comes FREE with our special packs of Fairtrade Everyday Tea, Organic Everyday Tea and Pure Green tea (80 tea bags).

We’ve also made thousands of unbleached Clipper tea-towels and popped them into other packs of our Fairtrade Everyday Tea (80 bags). There are 4 different designs to look out for. And if that wasn’t enough, we’ve only gone and put 100% more tea bags into boxes of our Pure Green Tea 26  Bags – yes we’ve squeezed 52 bags in there!

Read more about which gifts we’ll be bestowing by clicking on the images below.

All this Clipper loveliness will be in supermarkets from the end of October.