Toffee Apple Traybake.

Toffee Apple Traybake.

A deliciously spiced apple traybake topped with gooey, stick-to-your-teeth rich and sweet toffee. I hope you are not bored with my endless traybake recipes. In my defence I was planning to make a cake but the amount of batter I ended up with would not fit in any cake tins available. We have had a couple of windy days and the fallen apples needed to be used up, hence this HUGE traybake. I will be back with something more sophisticated soon.

Equipment:

20x30 baking tray lined with baking paper.

For the apples.

-1.2kg Bramley apples, peeled, cored and sliced into 1cm in thickness.

In a large sauté pan on medium heat, with 50g butter, add

-the apples,

-1 stick cinnamon or 1tsp ground cinnamon,

-150g brown sugar,

-pinch of salt.

Cook, stirring occasionally until the apples have cooked down, around 15-20 minutes.

Leave to cool for half an hour.

For the cake.

Use an electric mixer, beat,

-300g self raising flour,

-200g caster sugar,

-1tsp baking powder,

-pinch of salt.

-4 eggs,

-1tsp vanilla bean paste,

-100ml milk.

Beat well to combine, add

-the cooled apples.

Beat to combine.

Spoon into the prepared tin.

Bake 35-40 minutes.

Skewer should come out clean.

Leave to cool for around an hour.

For the toffee.

In a medium saucepan, put in

-250g caster sugar,

-100g golden syrup.

Cook, on medium-low heat until the sugar has dissolved.

Turn the heat up to medium.

Continue to cook until golden brown, around 15 minutes.

Turn the heat down to medium-low, add

-50g butter,

-200ml double cream.

Stir well to combine.

Pour over the cake.