Tamarind toffee apple cake
- Published: 9 Oct 24
- Updated: 9 Oct 24
Toffee apples get a serious upgrade in this showstopper of a cake thanks to the punchy, fruity tang of tamarind. Tempering the sweetnees of the caramel and amplifying the sharpness of bramley apple, the tamarind paste allows both flavours to shine without overpowering them, resulting in a perfectly balanced cake that makes it all too easy to go back for a second slice.
Learn how to make classic toffee apples with our simple recipe.
-
Serves 18-20 -
Hands-on time 2 hours, plus cooling. Oven time 20-22 min
Before you start
Creamed cake batters rise more in the middle as they cook. To counteract this, aim to create a slight dip in the centre of the batter rather than a level top when you smooth it out in the tin.
For a smaller cake serving 10-12, make two thirds of the mixture and divide it between 2 tins rather than 3. You’ll need three quarters of the buttercream as most of it goes on top, and the quantity of toffee topping will stay the same.
Nutrition
- Calories
- 553kcals
- Fat
- 31g (19g saturated)
- Protein
- 4.3g
- Carbohydrates
- 63g (50g sugars)
- Fibre
- 1.2g
- Salt
- 0.8g
delicious. tips
No need for scrubbing to get the sticky bits off your pans; if any caramel gets stuck to the base, pour in some water and bring it to the boil on the hob. As the water boils, the caramel will lift off the pan.
If you’re storing or transporting this cake, keep it in a large cake box or underneath a large upturned bowl for up to a day without the toffee apple spikes on top. Add the spikes just before serving.