Spiced Toffee Apple Bonfire Cakes
Little chocolate chip cakes, filled with spiced apple sauce, then drizzled with salted caramel. This makes a lot more sauce than is needed for the recipe, but it's very nice atop a bowl of steaming porridge at this time of year.
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
- 1 kg cooking apples
- 100 g or to taste light muscovado sugar
- 1 tsp ground cinnamon
- a capful of rum
- 275 g flour half wholemeal, half white
- 2 level teaspoons baking powder
- 1/4 tsp bicarbonate of soda
- 1 heaped tsp mesquite powder optional
- 100 g cardamom sugar golden caster sugar
- 2 duck eggs large hens eggs
- 75 g butter – melted
- 140 ml milk
- 1 tbsp cider vinegar
- 80 g 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.