
Sticky Toffee Apple Cake
Enjoy the very best of British with sticky toffee apple cake recipe made with St Helen’s Farm goats’ milk accompanied with a rich toffee sauce.
Ingredients:
250ml whole goats’ milk
200g dates, roughly chopped
zest and juice of 1 lemon
3 red apples
250g goats’ butter, softened
275g self -raising flour
200g light muscovado sugar
½ teaspoon baking powder
4 eggs
1 teaspoon mixed spice
1 teaspoon vanilla extract
For toffee sauce:
150g light muscovado sugar
100g goats’ butter
50ml whole goats’ milk
1 teaspoon vanilla extract
Method:
Pre heat oven to 180˚C/Fan 160˚C/Gas 4.
Grease and line a 30cm x 20cm baking tin.
Place milk, dates and lemon rind in a saucepan, heat gently and simmer for 5-10 minutes until the dates are soft. Cool slightly and then mash or whizz with a blender to form a smooth puree.
Cut apples into quarters, then core and slice thinly, coat in lemon juice and set aside.
In a large mixing bowl, place the butter, flour, muscovado sugar, baking powder, eggs, mixed spice, vanilla extract and date puree.
Beat the cake mixture together until smooth. Pour into a deep baking tray and even out the mixture with the back of a spoon.
Arrange the apple slices in rows on top of the cake.
Bake for 45-50 minutes until golden and a skewer comes out clean. Set aside and allow to cool in the baking tray.
To make sauce
In a heavy based saucepan, heat together sugar, butter and milk and boil gently for 4-5 minutes, until thickened. Remove from the heat.
Then, add the vanilla extract. Allow to cool slightly before drizzling half of the sauce over the cake.
To serve, warm the remaining sauce serve alongside the cake.

More recipes you may be interested in...
-
Homemade Lemon Curd with Goats Yogurt
-
Caramel Apple Crumble Layered Yogurt
-
Gluten-free Cherry Bakewell Yogurt
-
The Ultimate Morning Granola
-
Oat Breakfast Loaf
-
Breakfast Ice Lollies
-
Smoothie Bowl
-
Brunch Bowl
-
Carrot Fritters
-
Mushroom Stroganoff
-
Chocolate and Orange Rice Pudding
-
Sticky Toffee Apple Cake
-
Turmeric and Nigella Seed Naan Bread
-
Chicken Tikka Masala
-
Passionfruit and Lemon Self-Saucing Pudding
-
Claire’s Classic Ginger Cake
-
Goats’ Cheese and Cranberry Tarts
-
Festive Christmas Puddings
-
Gingerbread Spiced Milk
-
Orange Hot Chocolate
-
Ginger and Clementine Christmas Biscuits
-
Goats’ Cheese Soufflé with Gazpacho Sauce
-
Squid, Prawn and Almond Patties
-
Creamed Rice with Rose Petal Sauce
-
Chocolate Chia Pudding
-
Blueberry and Chia Layered Yogurt
-
Strawberry and Banana Smoothie
-
Tzatziki
-
Shona’s Overnight Oats
-
NEW Strawberry and Banana Smoothie
-
Salmon with Black Beans, Lime & Goats Cheese
-
Green Smoothie
-
Banana Bites
-
Seasonal Poached Rhubarb with Natural Yogurt
-
All Goats’ Butter Shortbread
-
Banana Porridge
-
Buckwheat Pancakes
-
Sunshine Smoothie
-
Roasted Root Vegetable Lasagne
-
Rice Pudding
-
Goats Cheese, Rocket and Pesto Pizza
-
Goats Cheese Hash Browns
-
Bircher Muesli
-
Goats Cheese Hash Browns
-
Chocolate & Avocado Cake
-
Smoked Salmon and Asparagus Quiche
-
Coconut Ice Cream (served with Lime syrup)
-
Goats Cheese and Spinach Parcels
-
Goats Cheese, Roasted Vegetable & Quinoa Salad with Lemon & Yogurt Dressing
-
Minted Pea Soup
-
Quick Ideas
-
Vanilla and Honey Panna Cotta
-
Toad in the Hole
-
Sweetcorn Fritters
-
Smoked Salmon Souffle
-
Roast Tomato and Haricot Bean Soup with Goats' Cheese Croutons
-
Raspberry Yogurt Muffins
-
Quick and Easy Fruit Cake
-
Lemon and Pistachio Yogurt Cake
-
Lemon and Lime Layer Pudding
-
Goats’ Cheese Moussaka
-
Goats’ Cheese Frittata
-
Gluten-Free Bread
-
Gluten-Free Lemon Cake
-
Cornish Fish Pie
-
Chicken Tikka Kebabs
-
Cheese Linguine with Chilli
-
Butternut Squash and Red Pepper Soup
-
Baked Lemon Goats’ Cheese Cheesecake
-
Bacon and Tomato Risotto
-
Almond Moments