4 large apples, peeled, cored and sliced into chunks
100g muscovado sugar
100g golden syrup
Pinch of salt
250g self-raising flour
250g butter or margarine
200g caster sugar or soft brown sugar
3 large eggs
1 tsp vanilla extract
1 tsp mixed spiced
1 - Pre-heat oven to 180C/Fan 160C/GM4. Grease and line a 20cm spring-form cake tin.
2 - In a small pan, add the dates and milk. Bring to the boil then simmer for 5 minutes. Remove from heat and using a stick blender, blitz into a purée. Add to a large mixing bowl.
3 - In a non-stick pan, add the apples, butter, muscovado sugar, syrup and a pinch of salt. Bring to the boil and fast boil for 5 minutes. Remove and set aside to cool slightly.
4 - In the mixing bowl where you have the date purée, add the flour, butter or margarine, sugar, eggs, mixed spice and vanilla extract. Thoroughly mix together using an electric or hand whisk.
5 - Pour the apples and toffee sauce into the lined spring-form tin. Pour over the cake mixture then place on the middle shelf and bake for 40-50 minutes. Check on the half hour that the top isn’t catching and if so, add a circle of double foil.
6 - To check it is cooked, insert a skewer or a small knife and it should come out clean. If not, place back in for 5 minute intervals until it is.
7 - Remove and allow to cool on a rack before turning out. Serve with double cream.