RECIPES BY Rhiannon Lambert

Toffee Apple Cake

  • 1 HOUR
  • 9-12 SERVINGS
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Essential ingredients

200g pitted dates

125ml milk (or non-dairy alternative)

110g butter (or non-dairy alternative), softened

110g soft brown sugar

250g self-raising flour

½ tsp baking powder

3 eggs (or flax eggs)

1 ½ tsp mixed spice

1 tsp cinnamon

1 tsp ginger

2 tsp vanilla extract

3 green apples

2 small red apples

1 lemon, juiced

Icing sugar, for dusting


  1. Pre-heat the oven to 180°C. Grease and line a 20 x 20 cm square cake tin.
  2. Roughly chop the dates and place in a small sauce pan with the milk. Bring to a simmer and stir regularly for 5 minutes. Remove from the heat and set aside until cooled.
  3. Meanwhile, core, peel and dice the green apples into chunks, and core and slice the red apples thinly (do not peel the red apples). Mix the red apple slices with some lemon juice and set aside.
  4. Cream together the butter and the brown sugar until smooth, then pour in the date mixture, mixing thoroughly. Tip in the flour, baking powder, eggs, mixed spice, cinnamon, ginger and vanilla.
  5. Whisk the mixture thoroughly, then add in the green apple chunks, folding well to combine.
  6. Pour the mixture into the baking tray and smooth over. Arrange the red apple slices over the top of the cake and press in slightly.
  7. Bake in the centre of the oven for 35-40 minutes until a skewer comes out clean. Delicious served warm with some ice cream, or leave to cool before storing for up to 5 days.