APPLE CAKE WITH TOFFEE TOPPING

APPLE CAKE WITH TOFFEE TOPPING

200 ml (4/5 cup) margarine
250 ml (1 cup) sugar
2,5 ml (½ teaspoon) salt
5 ml (1 teaspoon) vanilla essence
3 eggs, beaten
500 ml (2 cups) self-raising flour
200 ml (4/5 cup) milk
1 can (385 to 410g) apple slices or the same quantity freshly cooked apples
Ground cinnamon
Cinnamon sugar (2 teaspoons sugar and 2,5ml ground cinnamon)
Cream

Preheat the oven to 190 ºCelsius
Cream the margarine and sugar and add the salt and essence.
Gradually add the eggs and mix
Add the self-raising flour to the creamed mixture, alternating with the milk, and beat until well blended.
Spoon half the batter into a greased baking dish.
Arrange the apple slices on top and sprinkle with cinnamon.
Spoon over the remaining batter and sprinkle with cinnamon sugar.
Bake for 35-40 minutes, but reduced the temperature to 180º Celsius after the first 10 minutes
Prepare the syrup just 5 minutes before the cake comes out of the oven.

Syrup:
90 ml (6 tablespoons) sugar
60 ml (4 tablespoons) butter
30 ml (2 tablespoons) lemon juice

Boil the syrup ingredients together for 5 minutes.
When the cake has been removed from the oven, pierce the crust with a fork and then pour over the syrup.
Serve hot with cream.

Photo: Gillian Bredenhann
Ek het appels gevat wat nou al lank in die vrugte mandjie gelê het, en dit gekook in suikerwater. Daarna gepuree en dit tussen die beslag gebruik. As jul die stroop maak, roer net aanhoudend en hou maar dop want as dit te lank kook word dit sommer al toffie in die pot. Jul sal sien die kleur verander na ‘n donker bruin. ek het dit skaars oor die koek gegooi toe verhard dit. Lekker chewy toffee