Method

Bake cake:

• Line a 25cm cake tin with baking paper.
• Pre-heat the oven to 170 degrees Celcius.
• 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.

Make apple chips:

• Pre heat oven to 100 degrees Celcius.
• 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

Make sauce:

• 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