Poison Apple Cake

Ingredients For the cake: 

  • 400g Co-op unsalted butter, softened, plus extra for greasing
  • 400g caster sugar
  • 6 Co-op British eggs
  • 375g Co-op self raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 200g Co-op Bramley apple sauce
  • 1 tsp vanilla extract

 For the caramel: 

  • 150g caster sugar
  • 150ml Co-op double cream

 For the maple buttercream: 

  • 200g Co-op unsalted butter, softened
  • 400g icing sugar
  • 90ml maple syrup

 For the candied walnuts: 

  • 50g caster sugar
  • 50g walnuts

 To decorate: 

  • 3 Co-op toffee apples

 Method      

  1. Preheat the oven to 180ºC/fan 160ºC/Gas 4
  2. Grease 3 x 18cm cake tins and line with greaseproof paper
  3. Beat the butter and sugar together until light and creamy
  4. Add the eggs, one at a time, beating well between each addition
  5. Carefully fold in the flour, baking powder and cinnamon
  6. Fold in the apple sauce and vanilla, then divide the mixture evenly between the cake tins
  7. Bake for 30-35 mins, or until a skewer comes out clean when you pierce the sponge
  8. Take out of the oven and leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely

 To make the caramel:1. Put the caster sugar in a pan with 60ml water2. Set over a gentle heat until the sugar has dissolved, then bring to a slow simmer3. Cook until the sugar has turned a rich brown colour, then add the cream — carefully, as it will splutter4. Stir quickly to combine and continue to cook for 2 mins, then leave to cool to room temperatureFor the maple buttercream:1. Beat the butter with half of the icing sugar until fully combined2. Add the remaining sugar and beat to combine, then drizzle in the maple syrup. Continue to beat until smooth3. Spread some of the maple buttercream across the top of one of the sponges, then sandwich with another sponge4. Cover the top with more buttercream and then finish with the final sponge. Using a palette knife, spread the remaining buttercream over the top and sides of the cake until evenly coveredTo make the candied walnuts:1. Put the caster sugar and 2 tbsp water in a pan2. Heat gently until the sugar has dissolved, then bring to a gentle simmer3. When the sugar is a rich golden brown, add the walnuts and stir until coated4. Transfer to a lined baking tray to cool5. When you’re ready to decorate, drizzle the caramel over the top of the cake and allow it to drizzle down the sides6. Arrange the toffee apples on top and scatter with candied walnuts to serve