I’ve been thinking about this cake for a LONG time! It was something that I used to be able to buy at cost price when I worked in a pub back in the 90s. It came frozen and I would often eat a slice straight from the freezer – try it before you judge!
The pub served it warm with ice cream – a fabulous sensory experience of hot, sticky fudge sauce, contrasting with the tingly cold of the ice cream.
Because my memories of this cake were so good, I’ve been scared to attempt to make a version for all these years. With all that’s going on in the world, I decided that it was time to give it a go. Experimental baking and cooking is one of my go to things to do when life gets stressful, so a pleasant few hours were spent knocking this together.
The results surprised even me! The sponge was insanely light and moist, and the taste…. well let’s just say I made noises and faces that might not be entirely family friendly viewing!
Obviously this cake contains dairy and eggs, so I can’t guarantee how it will come out if you substitute those ingredients for dairy and egg free versions, but I reckon if you’re used to substituting then you’ll be good. Let me know anyway please.
Enjoy! And don’t forget to check out my crowdfunder for more of my go to techniques for soothing stress and anxiety, along with lots of lovely things for your senses.
Sticky Toffee Apple Fudge Cake
- 200 g gluten free self raising flour
- 200 g butter
- 200 g sugar
- 4 eggs
- 1 tsp ground cinnamon
- 3 tbsps milk
- 5 apples peeled, cored and chopped
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
- 20 g butter
- 3 tbsps coconut sugar
- 1 tsp vanilla extract
- 4 tbsps evaporated milk
- 50 g butter
- 150 g icing sugar
Optional Decorative Extras
- 2 tbsps freeze dried apple pieces
- 1 handful fudge pieces
The Toffee Apple Filling
- Melt the butter in a heavy bottomed saucepan.
- Add the apple pieces to the pan and gently fry in the butter until soft.
- Add the sugar, syrup and vanilla extract to the apples and gently simmer for 3-5 minutes.
- Remove from the heat and leave to cool.
- Prepare two sandwich cake tins by buttering and flouring them.
- Cream the butter and sugar until light and fluffy – using an electric whisk helps to add air, which makes for a really delicious sponge.
- Add a couple of tablespoons of flour and one egg to the creamed sugar and butter.
- Beat in with the electric whisk and repeat the process until all the flour and eggs have been whisked in.
- Add the ground cinnamon to the batter and mix in thoroughly.
- Whisk in the milk one tablespoon at a time until you have the right consistency. You want a nice airy mix that's neither too runny nor too thick.
- Divide the mixture between the two sandwich tins and even out with the back of a knife or spatula.
- Bake for 18 – 20 minutes until a light golden colour and/or until a skewer poked in the middle comes out clean.
- Leave to cool for a few minutes before turning the cakes out onto a cooling rack.
- Leave to go cold before construction – patience young padawan!
- Add all the ingredients EXCEPT the icing sugar to a heavy bottomed pan.
- Melt and then simmer for 5 minutes.
- Remove from the heat, pour into a large bowl and leave to cool.
- When the fudge mixture is cool, sieve in the icing sugar and whisk until smooth.
- Put the first sponge cake on to a plate or cake stand.
- Spread a thin layer of the fudge icing over the first cake.
- Spoon the toffee apple mixture on top of the fudge icing and spread evenly over the cake.
- Place the second cake on top of the apple filling.
- Spoon the remainder of the fudge icing on to the top of the cake and spread out evenly with a knife or spatula.
- Sprinkle over some freeze dried apple pieces, or pieces of fudge if you're not worried about the amount of sugar and butter this cake already contains!!
- Cut into 12 pieces, wrap each piece in greaseproof or clingfilm and freeze as many as you can before the urge to eat them all overcomes you!