I couldn’t end this apple-y week without sharing one of my most delicious apple recipes! This is a great way to use up any apples that are starting to go soft. In this recipe I used almonds as my nut because my partner has an allergy to some nuts. You can substitute the almonds for any nut you choose!
Beth’s Toffee Apple Date Traybake
Ingredients for the cake:
400g apples, peeled and chopped
3/4 teaspoon of ground cinnamon
1 tbsp golden syrup
1 tbsp molasses or black treacle
125ml sunflower or rapeseed oil
150g dark brown sugar
1/2 tsp vanilla extract
A squeeze or lemon or lime
2 eggs, beaten
50g almond pieces or flakes
275g plain flour
1/2 tsp baking powder, Pinch of salt
2 egg whites
For the topping:
75g soft butter
75g soft brown sugar
3 tbsp date syrup
1 200g tub cream cheese
1. Preheat oven to 180C/350F/gas mark 4
2. Put the chopped apples into a bowl and toss with cinnamon, golden
syrup and molasses. Leave this bowl to one side.
3. Using an electric or handheld whisk, mix the oil, sugar, vanilla and lime.
4. Add the beaten eggs to the bowl and whisk until the mixture is thicker
5. Add the almonds and apple mixture and stir it with a big metal spoon.
6. Stir in the flour, baking powder, bicarb and salt. It will end up feeling very
7. In a new bowl, whisk the egg whites until you get stiff peaks
8. Gently fold the egg whites into the apple mixture in 3 separate batches.
9. Transfer the mixture into a tin or baking dish (lined with greaseproof
paper) and bake in the oven for about 30-35 minutes until it looks nice
and golden brown on the top and a skewer or knife comes out clean
from the middle.
10. Leave the traybake to cool on a wire rack while you make the topping.
11. Beat the butter, sugar and date syrup until it is smooth and creamy.
12. Add the cream cheese and beat until this is combined
13. Once the cake is cool, spread the topping every over the top and leave
for a little while to firm a bit before cutting it up.
Click here for a printable version.