220gm S.R. Flour
120gm Caster Sugar
1 Teasp Bicarbonate of Soda
6 Tablsp Vegetable Oil.
Pinch of salt
2 Med eggs - beaten
85mls Full cream Milk
115gms Greek no fat yogurt
½ Teasp Cinnamon
3 Granny Smith apples – cored, peeled
75 g butter
165 g light brown sugar, (or half brown and half caster sugar)
185 g golden syrup
150 ml double cream
1/2 tsp vanilla extract
Preheat the oven to 170°C Fan
Use an 8” to 9” ring mould tin and line the base and sides with baking parchment.
Using a med bowl mix together all the dry ingredients - flour, sugar, cinnamon, bicarbonate of soda and salt.
In another bowl beat together the 2 eggs then add the milk, yogurt and oil...mix well.
Pour the liquids into the dry ingredients and stir well until you have a smooth batter, do NOT beat.
Add the chopped apple and stir to combine.
Spoon the batter into the tin.
Bake for 30 minutes until firm to the touch and when tested, a skewer will come out clean.
Leave to cool in the tin for 15 minutes then turn out on to a wire rack to cool.
To make the toffee sauce put all the ingredients in a saucepan set over a high heat and boil for approximately 4-5 minutes, stirring regularly, until it has thickened.
Drizzle the warm sauce over the cake and serve.