I thought it was high time I shared an apple recipe this season. Such a versatile fruit and one that I have had in abundance this year after a trip apple picking and a modest haul from our trees. Here, sharp apple balances sweet toffee in a toffee apple traybake that’s delicious served warm with custard. It’s a bit of a cheat’s recipe as you use fudge (I incorporated some delicious homemade fudge my brother made for my birthday) to achieve that chewy Autumn sweetness. You can see more of my apple recipes here. To make the traybake, you will need:
225g dark muscovado sugar
2 eggs, beaten
225g plain flour
2 tsp baking powder
200g cooking apples, peeled, cored and diced
100g soft toffees, fudge or tablet, chopped into pieces (I used homemade tablet!).
Heat the oven to 160C/fan 140C/gas 3. Put the butter and muscovado sugar in a food processor or stand mixer and whizz for a couple of minutes, then blend in the eggs. Add the flour and baking powder and mix until combined.
Stir in the apple and toffee pieces.
Pour into a greased, lined 20cm square tin and bake for 1 hour, or until risen and dark golden.
Remove from the tin and cool.
I made a quick caramel drizzle using the same recipe as last week’s salted caramel pumpkin spice cake, but delicious without.
What are you baking this weekend.
Recipe via Olive Magazine.