Apple cake with hazelnut caramel topping
Serves: 10
Ingredients
- 200g skinless hazelnuts
- 200g butter at room temperature
- 200g caster sugar
- 3 medium eggs
- 4 tbsp yogurt
- 200g self raising flour
- ½ tsp baking powder
- 1½ Pink Lady apples cored and cut into thin slices (each ½ into 16)
- 2 tsp icing sugar sifted
- for the topping:
- 75g butter
- 75g soft light brown sugar
- 3 tbsp double cream
- 85g hazelnuts roughly crushed
- ½ Pink Lady apple cored and sliced into thin wedges
Method
- Preheat the oven to 180C/Gas 4.
- Lightly grease a square loose-bottomed 20cm x 7.5cm cake tin and fully line with baking parchment.
- Finely grind the hazelnuts in a mini processor.
- Put the butter and sugar in a bowl and cream with a wooden spoon.
- Whisk in the eggs and yoghurt until fluffy.
- Sift the flour and baking powder together and fold in with the ground hazelnuts.
- Fold in the sliced apples and spread the mixture evenly into the tin.
- Sift over the icing sugar.
- Put the tin on a baking tray and cook for 1 hour.
- Meanwhile, prepare the topping.
- Put the butter, sugar and cream into a small pan and melt together.
- Stir in the nuts and fold in the apple.
- Spread the mixture over the cake when it has cooked and put back in the oven to bake for a further 10-15 mins.
- Put the tin on a wire rack to cool.
- When still warm lift out of the tin and serve warm or cold.
