Apple cake with apple chips & salted caramel sauce

Desserts , Baking


Cake ingredients:

250g butter

1 ½ cups sugar

2 eggs (Agreeable Nature)

2 ½ cups self raising flour

1 tsp baking powder

3 tsp cinnamon

330g apples (Ettrick Gardens, Rosedale Orchard, Willowbrook Orchard)

1 cup dates



1 cup coconut

½ cup brown sugar

130g butter

1 tsp vanilla

½ cup walnuts (Ettrick Gardens)

Apple chips


Salted Caramel Sauce Ingredients:

2 cups sugar


180g butter, cubed

1 cup cream (Holy Cow)

2 tsp salt



Line a 25cm cake tin with baking paper. Pre heat the oven to 170 degrees. In a pot melt the butter. Turn off the heat and then add the sugar, eggs, dates & apples, mix together. Add the sieved flour, baking powder and cinnamon. Pour the cake batter in to the tin and bake for approx. 40-50 mins until the cake is almost cooked through. Make the topping by melting the butter and adding the rest of the ingredients, mix well and then spread over the top of the cake. Continue to cook for 8-10 minutes until golden brown. Pre heat oven to 100 degrees. Wash, core apples and slice in half vertically. Slice the apple halves on a mandolin into thin slices

Place on a baking paper lined tray, sprinkle with a little cinnamon and place in the oven. Bake for 45 minutes and then turn the apple chips over. Continue to bake until the chips are completely dried out

Place the sugar into a heavy based saucepan and just cover with water. Bring the sugar and water to the boil (you may stir just until the sugar is dissolved then it must NOT be stirred until the end). If the sugar starts to crystalise on the side of the pot wet a pastry brush with water and carefully brush the sugar away from the side of pot. Boil the liquid until the sugar turns a deep golden colour. If it starts to get too dark in area of the pot it may be swirled gently to evenly distribute.

Do not walk away from the pot once it starts to colour as this process takes a matter of seconds!!

Once the deep golden colour is achieved take the pot off the heat and immediately add the butter, carefully whisking in. Add the cream and be careful as the caramel will bubble up the pot. Whisk in until combined and then add the salt. Nb Salt may be omitted to make a plain caramel sauce

To serve the cake: warm the caramel sauce and pour over the top of the cake, sprinkle over the apple chips and dust with icing sugar. Serve with yoghurt or whipped cream


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