Toffee Apple, Crumble ‘Poke’ Cake

For the Sponge:

• 120g unsalted butter - room temperature
• 120g caster sugar
• 120g eggs (2 eggs)
• 120g self-raising flour
• ½ tsp vanilla extract

For the Apple Puree:

• 1 large or 2 medium Bramley apples
• 60ml water
• 1-2 tbsp honey
• 1 tsp ground cinnamon

For the Biscoff Caramel:

• 50g salted butter
• 50g light brown soft sugar or caster sugar
• 1 x 397g tin condensed milk
• 30g golden syrup
• ½ tsp salt – optional
• 1-2 heaped dessert spoons of smooth Lotus Biscoff spread
• ½ tsp ground cinnamon

To Finish:

• 2 shortbread fingers
• 4 Lotus Biscoff biscuits

Equipment

• 8-inch square baking tin
• Baking parchment
• Mixing bowl
• Peeler & knife
• 1 small saucepan
• 1 deep-bottomed medium saucepan
• Wooden spoons
• Melon baller/apple corer or wooden spoon handle

For the Sponge:

• Preheat oven to 160C Fan/180C Conventional oven / Gas Mark 4 and line the baking tin with parchment paper.
• Cube the butter and place it into a bowl with the sugar. (If the butter is straight from the fridge, blast it in the microwave to soften for 20-30 seconds.) Beat with a wooden spoon until pale, light and fluffy.
• Add the eggs one at a time, stirring well to incorporate.
• Add the flour and continue stirring until the mixture is smooth.
• Finally, add the vanilla extract and fold through the mixture. Then pour the mixture into the prepared baking tin, smooth the surface and bake for 25 minutes until the cake is golden brown and springy to the touch.

For the Apple Puree:

• Peel and core the apple and chop it into small dice.
• Place into a small saucepan with the water and place on medium heat on the hob to begin cooking.
• Stir intermittently until the apple begins to break down and the water has evaporated. Remove from the heat and mash the apple down further with the spoon.
• Add the honey and cinnamon to taste - it should still be quite tart.

For the Biscoff Caramel:

• Place the butter, sugar, condensed milk and golden syrup into a deep-bottomed medium-sized saucepan and melt together on medium heat on the hob.
• Stir continuously so that the caramel doesn’t burn to the bottom of the saucepan.
• Once the caramel begins to bubble around the sides of the saucepan, set a timer for 5 minutes. Continue stirring throughout, then remove from the heat.
• Add the salt, Biscoff spread and cinnamon to the caramel and stir until it has completely melted into it. Add more biscoff spread to taste.

To Assemble and Finish:

• Once the cake has finished cooking, remove from the oven and leave in the tin while you assemble (it is fine to do this all while it is still hot).
• Firstly poke holes into the top of the cake. You can do this either with a melon baller, apple corer or the handle of a wooden spoon.
• Next, fill the holes with the apple puree.
• Next, cover the top of the cake with the caramel and spread evenly.
• Finally, crumble the biscuits with your fingers and lightly press into the caramel if it isn’t too hot.
• Leave the cake to cool completely, then cut into squares. Store in an airtight container and consume within 3 days.