Spiced Toffee Apple Bonfire Cakes
When I was sent the bar of Divine spiced toffee apple chocolate that I reviewed on Day Four of Chocolate Week, delicious as it was, I knew I had to make something with it – something suitable for bonfire night on 5th November.
As it happened, I made them for a presentation I was giving at the end of a course I’ve recently been attending. If you want to keep an audience sweet, you can always try distracting (read bribing) them with cake. That’s my philosophy and it seemed to work.
I had apples from my mother’s trees, salted caramel leftover from the salted caramel cake and a lovely bar of Divine chocolate – it was time to get creative. Toffee apple chocolate chip cakes with a pool of apple sauce in the middle with salted caramel dripping down the sides was my vision. You can see what I did from the recipe below.
The cakes were sticky, soft and chewy all at the same time with lots of different appley and toffee flavours bursting out of them. They were both sweet and slightly tart and the salted caramel set them off nicely.
Sticky as these cakes were, I’m not at all sure they’d be suitable for eating around the bonfire, not with gloves on and scarves flying about. However, theyd be perfect to welcome you in from the cold afterwards or to set you up before going out.
- 1 kg cooking apples
- 100g (or to taste) light muscovado sugar
- 1 tsp ground cinnamon
- a capful of rum
- 275g flour (half wholemeal, half white)
- 2 level teaspoons baking powder
- 1/4 tsp bicarbonate of soda
- 1 heaped tsp mesquite powder (optional)
- 100g cardamom sugar (golden caster sugar)
- 2 duck eggs (large hens eggs)
- 75g butter – melted
- 140ml milk
- 1 tbsp cider vinegar
- 80g Divine spiced toffee apple milk chocolate – chopped
- 12 tsp salted caramel
- Peel, core and chop the apples. Place in a pan with a dash of water, the rum, sugar (add more if you prefer it sweeter) and cinnamon. Simmer gently until the apples are soft. Make sure they don’t catch on the bottom of the pan, but don’t add too much extra water as the sauce needs to be thick. Purée with a stick blender and set aside.
- Pour the vinegar into the milk, stir and leave to curdle. This is a quick way of making cheat’s buttermilk.
- Sieve the dry ingredients, including the caster sugar into a large bowl and make a well in the centre.
- Break in the eggs, add the melted butter and stir gently from the middle outwards adding the milk gradually as you go until everything is just mixed. Gently stir in 60g of the chocolate.
- Place a tbsp of batter at the bottom of twelve muffin cases. Drop in a heaped tsp of apple sauce and cover with the remaining batter. Take a cocktail stick and swirl the batter and sauce around a little.
- Bake at 180℃ for 23 minutes or until the cakes are well risen and firm to the touch. Leave to cool for a couple of minutes, then turn out onto a wire rack to cool completely.
- Drizzle the salted caramel over the tops whilst still warm, then scatter over the remaining chocolate.
With salted caramel languishing in the fridge and in need of using up, I am joining in with this month’s No Waste Food Challenge which is being hosted by Manjiri of A Slice of Me, but normally lives over at Elizabeth’s Kitchen Diary.
With Bonfire Night being all about light, these cakes fit in nicely to Diwali, the Hindu festival of lights. So I am entering these into Dish it Out – Diwali Bash over at Cooks Joy.
These also goes to Love Cake over at JibberJabberUK where the theme is In with a Bang this month.
And these go off to Lucy for #CookBlogShare over at Supergolden Bakes.