Sticky Toffee Apple Cake
9 ozs butter (softened)
8ozs golden caster sugar
3 medium eggs
1 teaspoon vanilla essence
7ozs plain flour
1 teaspoon baking powder
2 ozs ground almonds
3 large Granny Smith apples (peeled, cored and quartered)
For the sauce
4 tablespoons of caramel sauce (or dulce de leche from super market)
Preheat oven to 180 degrees C/Gas mark 4
Grease an 8" square loose bottomed tin and line base and sides if required
Cream together butter and sugar until light and fluffy. Add the eggs one at a time and mix well together. Stir in vanilla essence
Sift in the floor and baking powder then add ground almonds and fold in gently. Spoon into tin and level the surface.
Thinly slice the apples and lay in slightly overlapping rows on top of cake mixture - press down slightly as you go until the cake is covered.
Bake for approx. 1 hour - the cake should be risen and golden brown in colour.
Cool slightly before removing from tin.
Gently warm the sauce and drizzle over the top of the cake.