Toffee Apple Cake recipe

  • Serves 10
  • 45 mins to prepare and 30 mins to cook
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Toffee Apple Cake
Customer recipe by Sandra Rowland
Added 69 months ago

This recipe was on the Great British Bake-Off, I've substituted the maple syrup for toffee syrup.

Preheat oven to 180C, 350F, Gas 4.

Peel, core and slice apples, toss in cinammon in a bowl. Drizzle with toffee syrup. Set aside.

Put the oil, vanilla and lemon zest in a bowl, mix together. Add the 2 beaten eggs, and whisk until thick.

Stir in the apple mixture using a metal spoon.

Sift the flour, salt and bicarbonate of soda into the bowl and fold in carefully.

Whisk the egg whites until stiff, and fold into the cake mixture.

Transfer the mixture to the tin and bake for 30 - 35 mins until golden brown , and a skewer inserted into the cake comes out clean.

Run a knife around the edge to loosen the sponge, and stand the tin on a wire rack. Leave to cool before turning out.


Beat the butter with the sugar and toffee syrup until smooth and creamy. Beat in the cream cheese.

Cut the cake in half and use half of the topping as filling to sandwich the halves together again. Spread evenly over the top of the cool sponge, and leave in a cool place to firm up before cutting.

Store in an airtight container, eat within 4 days.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3 med Bramley apples
  • 1 teasp Ground cinammon
  • Drizzle Toffee or caramel syrup
  • 125ml sunflower oil
  • 150g Soft brown sugar
  • Few drops vanilla essence
  • Half lemon (Grated zest of)
  • 2 Eggs, lightly beaten
  • 275g Self raising flour
  • 1 teasp Bicarbonate of soda
  • Pinch Salt
  • 2 egg whites
  • 75g Unsalted butter, softened
  • 75g Soft brown sugar
  • 3 tablesp Toffee or caramel syrup
  • 175g Cream cheese
  • SQ CAKE TIN 9in, greased. Line the base with baking paper.

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