Pink Lady Apple Cake with Hazelnut Caramel Topping Recipe

20 mins to prepare // 1 hour, 10 mins to cook // Serves 10

Ingredients

  • 200g - Skinless hazelnuts
  • 200g - Butter at room temperature
  • 200g - Caster sugar
  • 3 - Medium eggs
  • 4 - Tablespoon yogurt
  • 200g - Self raising flour
  • 1/2 - Tablespoon baking powder
  • 1 1/2 - Pink Lady® apples cored and cut into thin slices (each ½ into 16)
  • 1 - Tablespoon icing sugar sifted
  • 75g - Butter
  • 75g - Soft light brown sugar
  • 3 - Tablespoon double cream
  • 85g - Hazelnuts roughly crushed
  • 1/2 - Pink Lady® apple cored and sliced into thin wedges

Full preparation

  1. Preheat the oven to 180C/fan oven 160C. Lightly grease a square loose bottomed 20x7.5 cm cake tin and fully line with baking parchment.
  2. Finely grind the hazelnuts in a mini processor. Put the butter and sugar in a bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt until fluffy. Sift the flour and baking powder together and fold in with the ground hazelnuts.
  3. Fold in the sliced apples and spread the mixture evenly into the tin. Sift over the icing sugar. Put the tin on a baking tray and cook for 1 hour.
  4. Meanwhile prepare the topping. Put the butter, sugar and cream into a small pan and melt together. Stir in the nuts and fold in the apple.
  5. Spread the mixture over the cake when it has cooked and put back in the oven to bake for a further 10-15 minutes.
  6. Put the tin on a wire rack to cool. When still warm lift out of the tin and serve warm or cold.