BeebRecipes.co.uk
Archive of BBC Food Recipes

Toffee apple cake with vanilla custard

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Chefs: Put Your Menu Where Your Mouth Is
Deconstruct a childhood treat with this sophisticated dinner party dessert of apple cake with toffee sauce, a crumble topping and crème anglaise. Toffee apple like you’ve never seen it before.

Method


  1. Preheat the oven to 150C/300F/Gas 2 and line a square 30x30cm/12in cake tin with parchment paper.

  2. For the apple cake, place the apples in a pan with 300ml/½ pint water and boil for 1-2 minutes.

  3. Remove from the heat, add the bicarbonate of soda to the apples and blend with a hand-blender. Set aside.

  4. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs and beat to combine.

  5. Pour half of the apple mixture into the bowl with the butter and eggs (set aside the remaining apple purée to serve).

  6. Fold in the flour and baking powder until completely combined.

  7. Pour the mixture into the prepared cake tin and bake for 45 minutes-1hour, or until the cake is golden-brown and a wooden skewer inserted into the centre comes out clean.

  8. For the custard, whisk together the cream, milk, eggs, sugar and vanilla seeds in a heatproof bowl. Suspend the bowl over a pan of simmering water and heat through to thicken, whisking constantly.

  9. For the toffee sauce, add the sugar and butter to a large pan and gently heat until melted. Add the double cream and warm through, then remove from the heat and set aside until ready to serve.

  10. For the crumble topping, increase the oven temperature to 180C/350F/Gas 4.

  11. Using your hands, rub together all of the ingredients to make a rough breadcrumb texture. Sprinkle the topping onto a baking tray and bake until golden-brown.

  12. For the Chantilly cream, whip the cream in a large bowl with the icing sugar and vanilla seeds until soft peaks form when the whisk is removed from the bowl.

  13. To serve, spoon some apple purée onto each of four serving plates and drag using the back of a spoon to create a smear effect. Top with a slice of apple cake. Drizzle with the toffee sauce and spoon the custard on top.

  14. Place a neat spoonful of the Chantilly cream alongside each slice of cake, sprinkle with the crumble and dust with icing sugar.

Ingredients

For the apple cake

  • 200g/7oz apples, peeled
  • 1 tsp bicarbonate of soda
  • 200g/7oz butter
  • 180g/6oz dark brown sugar
  • 2 free-range eggs
  • 200g/7oz plain flour
  • 1 tsp baking powder

For the custard

  • 250ml/9fl oz double cream
  • 250ml/9fl oz milk
  • 6 free-range eggs
  • 100g/3½oz caster sugar
  • 1 vanilla pod, seeds only

For the toffee sauce

  • 65g/2½oz dark brown sugar
  • 65g/2½oz butter, cut into cubes
  • 4 tbsp double cream

For the crumble topping

  • 80g/2¾oz dark brown sugar
  • 80g/2¾oz butter
  • 150g/5½oz plain flour

For the Chantilly cream

  • 100ml/3½oz double cream
  • 1 tsp icing sugar, plus extra for dusting
  • ½ vanilla pod, seeds only

Shopping List

Toffee apple cake with vanilla custard

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!