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 MAPPLE 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
- Preheat the oven to 180ºC/fan 160ºC/Gas 4
- Grease 3 x 18cm cake tins and line with greaseproof paper
- Beat the butter and sugar together until light and creamy
- Add the eggs, one at a time, beating well between each addition
- Carefully fold in the flour, baking powder and cinnamon
- Fold in the apple sauce and vanilla, then divide the mixture evenly between the cake tins
- Bake for 30-35 mins, or until a skewer comes out clean when you pierce the sponge
- 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
- Put the caster sugar in a pan with 60ml water
- Set over a gentle heat until the sugar has dissolved, then bring to a slow simmer
- Cook until the sugar has turned a rich brown colour, then add the cream — carefully, as it will splutter
- Stir quickly to combine and continue to cook for 2 mins, then leave to cool to room temperature
FOR THE MAPPLE BUTTERCREAM
- Beat the butter with half of the icing sugar until fully combined
- Add the remaining sugar and beat to combine, then drizzle in the maple syrup. Continue to beat until smooth
- Spread some of the maple buttercream across the top of one of the sponges, then sandwich with another sponge
- 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 covered
TO MAKE THE CANDIED WALNUTS
- Put the caster sugar and 2 tbsp water in a pan
- Heat gently until the sugar has dissolved, then bring to a gentle simmer
- When the sugar is a rich golden brown, add the walnuts and stir until coated
- Transfer to a lined baking tray to cool
- When you’re ready to decorate, drizzle the caramel over the top of the cake and allow it to drizzle down the sides
- Arrange the toffee apples on top and scatter with candied walnuts to serve