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Digital Subscriptions > Food Heaven > issue 74 > CAKE HEAVEN

CAKE HEAVEN

Get creative with special occasion cakes!

Caramel apple poke cake

Recipe by Baking Mad (www.bakingmad.com)

SERVES 12

For the cake

270g (9½oz) unsalted butter, softened

270g (9½oz) unrefined golden caster sugar (we like Billington’s)

5 large free-range eggs

1½ tsp vanilla extract (we like Nielsen Massey)

2 tsp ground mixed spice

270g (9½oz) self-raising white flour

1 tsp baking powder

2½ tbsp whole milk

395g (14oz) tin apple pie filling (drained, chopped coarsely)

For the caramel

50g (1¾oz) unrefined light muscovado sugar (we like Billington’s)

100g (3½oz) golden syrup

35g (1¼oz) unsalted butter, softened

80ml (2¾fl oz) single cream

½ tsp vanilla extract (we like Nielsen Massey)

For the frosting

300g (10½oz) icing sugar (we like Silver Spoon)

90g (3¼oz) unsalted butter, softened

300g (10½oz) cream cheese, chilled

1 tsp ground cinnamon

1 Preheat the oven to 190°C/Gas Mark 5. Grease and line a rectangular tin measuring 23x33x5cm (9x13x2in) with baking parchment.

2 Cream together the butter and sugar, then add the eggs one at a time with a spoonful of flour to stop it curdling.

3 Add the vanilla and mixed spice and beat well. Fold in the flour, baking powder, milk and lastly the chopped, drained apples.

4 Pour into your prepared tin and smooth the top. Bake in the oven for 30 minutes until golden and springy. Once cooked, allow the cake to cool completely in the tin.

5 While the cake cools, make the caramel sauce by melting the sugar, syrup and butter in a heavy-based pan over a moderate heat. Allow the mixture to bubble for about 3 minutes, then remove from the heat and stir in the cream and vanilla. Set aside and allow to cool to room temperature.

6 While the caramel is cooling make the icing. Using a stand mixer or wooden spoon, work the butter and icing sugar until they come together. You can add some of the cream cheese to help this along.

7 Once the mixture has fully combined, add the cinnamon and cream cheese and beat together until soft. Take care not to overbeat as this mixture can go runny. Put the icing in the fridge until you are ready to assemble the cake.

8 Remove the cooled cake from the tin. Using a straw, poke holes all over the cake that go three-quarters of the way through the cake. Drizzle half of your cooled caramel into the holes.

9 To serve, spread your cream cheese frosting over the top and drizzle with the remaining caramel.

Triple chocolate cookie cake

Recipe by Baking Mad (www.bakingmad.com)
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About Food Heaven

We've got all the recipes you need for summer picnics, parties and bake sales! Try our fun cookie shots, have a go at making a step-by-step triple chocolate berry tart, plus keep the kids entertained during the school holidays with our step-by-step recipes designed for fussy eaters and lots more. Get your copy now!