While this cake may seem a bit complicated – making caramel, toasting nuts, it’s actually quite straightforward!
What makes the cake do-able is because it’s all made in a food processor! Which doesn’t mean you couldn’t make it in an electric mixer. You would just need to finely chop the nuts first, by hand or in a processor.
It’s an upsidedown cake, the caramel apples on the base become the top. The cake is nutty, with a distinct caramel flavour and a hint of spice. It’s incredibly moist and keeps well too.
100g caster sugar
100g mixed nuts
75g raw sugar
75g brown sugar
3 large free-range eggs
1/2 teaspoon vanilla extract
150g self raising flour
1/2teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat the oven to 170 degrees C.
Grease a 20cm or 22cm springform tin, depending on what size you want your cake. Mine was baked in a 20cm tin. Line the base with baking paper.
Peel and core one apple and half of the other one. Cut into thin slices.
To make the caramel, melt the sugar slowly in a heavy based saucepan. Once the caramel has melted and turned a toffee or tea colour, take off the heat and very carefully add the butter in pieces. Stir the caramel but be careful as it will splutter a bit. Once the butter is added beat the mix mixture well for a minute.
Pour the caramel over the baking paper lined base of the tin. Place the apple slices over the caramel in an overlapping circle.
For the cake, toast the mixed nuts in a frying pan for a couple of minutes over a medium heat. Cool for a few minutes, then place in a food processor and blitz until roughly chopped.
Add the butter and sugars to the food processor and mix until amalgamated. Add the remaining half apple cut into pieces, and all the other ingredients to the bowl. Process for a couple of minutes until everything is amalgamated. You made need to scrape the bowl down part way through the process.
Spoon the mixture on top of the apples and caramel.
Bake in the preheated oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Remove from the oven and leave to cool. Carefully turn out the cake. Remember this is an upsidedown cake so the bottom is the top! If the apple come out a bit higgledy piggledy, just rearrange as necessary. Don’t worry it’s meant to be a rustic cake!