Method

• Line a 25cm cake tin with baking paper
• Pre heat the oven to 170 degrees
• In a pot melt the butter
• Turn off the heat and then add the sugar, eggs, dates & apples, mix together
• Add the sieved flour, baking powder and cinnamon
• Pour the cake batter in to the tin and bake for approx
• 40-50 mins until the cake is almost cooked through
• Make the topping by melting the butter and adding the rest of the ingredients, mix well and then spread over the top of the cake
• Continue to cook for 8-10 minutes until golden brown
• Pre heat oven to 100 degrees
• Wash, core apples and slice in half vertically
• Slice the apple halves on a mandolin into thin slices Place on a baking paper lined tray, sprinkle with a little cinnamon and place in the oven
• Bake for 45 minutes and then turn the apple chips over
• Continue to bake until the chips are completely dried out Place the sugar into a heavy based saucepan and just cover with water
• Bring the sugar and water to the boil (you may stir just until the sugar is dissolved then it must NOT be stirred until the end)
• If the sugar starts to crystalise on the side of the pot wet a pastry brush with water and carefully brush the sugar away from the side of pot
• Boil the liquid until the sugar turns a deep golden colour
• If it starts to get too dark in area of the pot it may be swirled gently to evenly distribute
• Do not walk away from the pot once it starts to colour as this process takes a matter of seconds!! Once the deep golden colour is achieved take the pot off the heat and immediately add the butter, carefully whisking in
• Add the cream and be careful as the caramel will bubble up the pot
• Whisk in until combined and then add the salt
• Nb Salt may be omitted to make a plain caramel sauce To serve the cake: warm the caramel sauce and pour over the top of the cake, sprinkle over the apple chips and dust with icing sugar
• Serve with yoghurt or whipped cream