Apples are in season and I bought a bunch. I am planning to make both applesauce and apple chutney. If they last long enought that is. Apples are a popular fruit in my family. I love to bake new versions of applecake. This one is mysteriously dark in color, lots of apples, hazelnuts and has a caramel fudgy glaze.
Apple caramell fudge cake
7 oz butter, melted
1 1/4 cup brown sugar
3 eggs
1 1/4 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup + 1 tbsp oats
2 tbsp flax seeds
1 tbsp cinnamon
2 tsp bakingpowder
5 apples
1/2 cup hazelnuts, roughly chopped
Caramel fudge
1/3 cup double cream
1/3 cup golden syrup
1/3 sugar
1 small pinch sea salt flakes
Preheat oven to 350 F. Cover a 9X11 inch baking dish with parcement paper.
Melt the butter and let it cool slightly. Peel the apples and cut them into thin wedges.
Whisk together flours, oats, flaxseed, cinnamon and baking powder in a baking bowl.
Beat eggs and sugar until pale and fluffy. Pour in the butter and stir gently. Then add the dry in two batches.
Pour batter into the baking tin and press down the apple slices. Sprinkle with nuts and bake for about 20 min.
Create the caramel fudge by bringing the cream, syrup and sugar to boil in a small heavy-based saucepan. Let it simmer for about 10 min and stir in the salt. Remove the cake from the oven and pour over the fudge while the cake is hot.
Put it back in and bake for a further 5 min.
7 oz butter, melted
1 1/4 cup brown sugar
3 eggs
1 1/4 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup + 1 tbsp oats
2 tbsp flax seeds
1 tbsp cinnamon
2 tsp bakingpowder
5 apples
1/2 cup hazelnuts, roughly chopped
Caramel fudge
1/3 cup double cream
1/3 cup golden syrup
1/3 sugar
1 small pinch sea salt flakes
Preheat oven to 350 F. Cover a 9X11 inch baking dish with parcement paper.
Melt the butter and let it cool slightly. Peel the apples and cut them into thin wedges.
Whisk together flours, oats, flaxseed, cinnamon and baking powder in a baking bowl.
Beat eggs and sugar until pale and fluffy. Pour in the butter and stir gently. Then add the dry in two batches.
Pour batter into the baking tin and press down the apple slices. Sprinkle with nuts and bake for about 20 min.
Create the caramel fudge by bringing the cream, syrup and sugar to boil in a small heavy-based saucepan. Let it simmer for about 10 min and stir in the salt. Remove the cake from the oven and pour over the fudge while the cake is hot.
Put it back in and bake for a further 5 min.
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