300g unsweetened applesauce** or finely grated fresh apples
4 tbsp butter, melted
100ml apple juice
2 eggs, whisked
Heat over to 180C/Gas 4.
Mix flour, bicarbonate of soda, baking powder, salt, sugar and spices. Tip in all the remaining ingredients. Whisk till smooth.
Rub a large loaf tin [approx 28cm x 14cm] or a round or square pan with a thin film of oil or butter, fully coating inside base and sizes. Dust with flour. Tip out any excess flour. This exercise keeps your cake from sticking.
Pour the mixture in. Bake in the middle shelf, in the centre of the oven for 45 minutes. Turn the oven off but keep the cake in for an extra 15 minutes as it'll continue to cook in the residual heat (without further cooking the top).
Cool a little before removing from the tin. Cool fully before icing or slicing.
*I vary this according to mood. One of my favourite combos is 1 tsp ground cardamom, 1 tsp ground cinnamon and seeds from 1/2 vanilla pod or 1 tsp vanilla essence.
Simply peel and finely dice your apples. Sprinkle with just a little water to give them moisture (about 1 tbsp for every apple) and simmer in a saucepan until mashably tender. Alternatively, core your apples, make a 1cm deep cut around the circumference (to prevent them from bursting from their skins) and roast in a 200C/Gas 6 oven until fully tender. Pop the top skin off and scoop out your sauce. You’ll need about 5 apples to make enough sauce for this cake.
Salted Caramel Icing
50g softened butter
100g brown sugar
50ml milk or cream
A few good pinches of sea salt
125g icing sugar
In a large saucepan, melt butter and brown sugar together until all the sugar is dissolved. Take off heat.
Swirl in the cream and a pinch of sea salt. Sift in the icing sugar. Swirl through. Whip with hand mixer or whisk and a strong arm until smooth and quite thick. If it's too thick, trickle in a little more milk/cream. Spread over your cake. Finish the icing with a sprinkling of sea salt over the top.