Toffee Apple and Hazelnut Cake

This lovely sticky toffee apple cake is delicious with cream, custard, ice-cream or just by itself. Whats stopping you? Get baking, you'll love it.

Toffee Apple and Hazelnut Cake

115g Butter (softened)

2 Eggs (lightly beaten)

175g Muscovado Sugar (light)

1 tsp Mixed Spice

1/2 tsp Bicarbonate Of Soda

1 tsp Baking Powder

2 Apples (eating - medium, peeled, cored and roughly grated)

85g Hazelnuts (lightly toasted and coarsely chopped)

Toffee Apple Topping

1 Apple (eating - peeled, cored and thinly sliced)

85g Muscovado Sugar (light)

55g Butter

• Preheat the oven to Gas 4/180 C/350 F
• Grease and line a brownie tin approx 34 x 20 cm
• Make the topping first by melting the butter and sugar in a saucepan over a gentle heat, stirring regularly.
• Pour the now "toffee" mixture into the base of the brownie pan and top with the sliced apples.
• For the cake, beat together the sugar and butter until pale and fluffy.
• Slowly add the eggs whilst still beating.
• Sift in the flour, mixed spice, baking powder and bicarbonate and fold in carefully.
• Add in the grated apple and chopped hazelnuts and stir.
• Spoon over the apples and toffee in the brownie pan and bake for 35-40 minutes.
• Leave to cool in the tin for 10-15 minutes before turning out and cutting into squares.