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. 


250ml whole goats’ milk

200g dates, roughly chopped

zest and juice of 1 lemon

3 red apples

250g goats’ buttersoftened

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


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.

Sticky Toffee Apple Cake!