Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes

News

Apple Cake with Hazelnut Caramel Topping

Serves: 10

Ready in: 60 mins +

Cost Cutting Eco Friendly Freezes Well

This fruity cake is utterly fabulous with a cup of tea

Apple Cake with Hazelnut Caramel Topping Recipe: Veggie

Ingredients:

200g skinless hazelnuts
200g butter at room temperature
200g caster sugar
3 medium free-range eggs
4 tbsp yoghurt
200g self-raising flour
½ tsp baking powder
1 ½ Pink Lady apples cored and cut into thin slices (each ½ into 16)
2 tsp icing sugar sifted

[hd]For the topping[/hd]
75g butter
75g soft light brown sugar
3 tbsp double cream
85g hazelnuts roughly crushed
½ Pink Lady apple cored and sliced into thin wedges

method:

  • Preheat the oven to 180C/350F/Gas 4. Lightly grease a square loose bottomed 20x7.5 cm cake tin and fully line with baking parchment.
  • Finely grind the hazelnuts in a mini processor. Put the butter and sugar in a bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt until fluffy.
  • Sift the flour and baking powder together and fold in with the ground hazelnuts.
  • Fold in the sliced apples and spread the mixture evenly into the tin. Sift over the icing sugar. Put the tin on a baking tray and cook for 1hour.
  • Meanwhile prepare the topping. Put the butter, sugar and cream into a small pan and melt together. Stir in the nuts and fold in the apple.
  • Spread the mixture over the cake when it has cooked and put back in the oven to bake for a further 10-15 minutes.
  • Put the tin on a wire rack to cool. When still warm lift out of the tin and serve warm or cold.
Print Recipe www.pinkladyapples.co.uk
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood

DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...

App store Amazon Google Play

More recipes