I seem to have developed quite a habit of turning my healthy garden produce into delicious sweet cakes dripping with toffee or fruit sauces but hey we need to find a way to use up that excess produce after we’ve consumed it in a healthy manner of course! Thank god I have four hungry children to eat it all for me or I may need to up my outdoor exercise plan!
This cake is so easy to make and works really well as a weekend treat enjoyed with ice cream or custard. My kids love the warming custard on the colder days and its a great way to use up some excess garden apples. They are particularly delicious topped with the pecans and quick creamy toffee sauce. You can skip the pecan and toffee drizzle part and have the cake as it is but who wants to skip the toffee part…not me thats for sure!
The mixture is halfway between a cake mix and a dough so don’t be put off if it looks quite stiff it works out perfectly this way.
220g of unsalted butter
100g of golden caster sugar & a handful for sprinkling
1 egg yolk
270g of plain flour
1tsp of baking powder
pinch of salt
6 large peeled apples (chopped into cubes)
2 tbsp of butter
50g of chopped pecans
2tbsp of sugar
2 tbsp of butter
2tbsp of double cream
- Grease a cake tin and set the oven temperature to 180oc (lower for a fan oven).
- Cream the butter and sugar together and add in the egg yolk.
- Stir in the flour, baking powder and a pinch of salt and mix on medium if using a mixer or mix through thoroughly using a wooden spoon.
- Empty the entire cake dough into the cake tin.
- Add all of the cubed apples on top of the cake mixture and press down lightly so that some sink into the mixture.
- Sprinkle over a small handful of caster sugar and dot the 2tbsp of butter on top of the apples.
- Bake in the oven for 30-35minutes or until a knife comes out clean from the middle.
- Leave to cool slightly and pop gently out of the cake tin. It will solidify more the cooler it gets.
- Now to make the sauce all you need to do is melt the butter in a small pan, add in the sugar and cook for a few minutes until the sugar is dissolved.
- Stir in the cream and simmer gently for a minute or so.
- Sprinkle all of the chopped pecans over the entire cake.
- Serve the sauce hot over the cake and leave to settle for a short time before serving.
Ok so other things I’m using up my delicious apples for are apple juice for the freezer, apple sauce (of course), chocolate apples and sticky toffee apples, a batch of apple pies for the freezer, further apple cake creations because we have cake addiction in our house and I do love eating them straight off the tree of course too! Baba’s as my sweet little Mary calls them!
To be kept up to date with further delicious seasonal Scottish recipes then don’t forget to subscribe to this blog by entering your email in the box in the top right hand column!
This recipe would also go well with my delicious Scottish Beef Shin Stew recipe and would make the perfect three course meal with the inclusion of my Scottish Cullen Skink recipe. Check out both of the videos below for the recipes.
If you enjoyed this recipe please feel free to save the pin below for later or check out some of my other recipes below in the blog posts below.
These traditional Scottish Oatmeal drop scones are so easy to put together and make a delicious breakfast or snack. The kids love them and they are delicious served with a drizzle of honey and a spread of cream cheese.
This melt in your mouth traditional Irish stew is so incredibly delicious! The potatoes soften to the buttery onions and tender meat layer and make this not just an easy stew to prepare but probably one of the best stews I have ever tried.
My husband has told me many times about the traditional Scottish treacle scones his Granny Murray would make fresh for him served warm with melted butter and an extra helping of treacle. I hope that these are slightly close to how she made them, they certainly taste delicious!
These Scottish butterscotch scone swirls are very similiar to cinnamon whirls but they are made with a traditional Scottish Scone recipe and are absolutely delicious. The kids love them topped with a little water icing and filled with butter, brown sugar and vanilla.
This traditional Scottish Winter Vegetable soup is so good on a cold Winters day. It’s made with a hearty selection of seasonal Scottish root vegetables and a piece of beef rib to sweeten and add flavour.
This traditional Scottish Lamb pudding is actually based on a very old Scottish recipe for a mutton pudding. So if you can get your hands on mutton I would give it a go with that but lamb is really delicious and works really well in this recipe with the addition of potatoes and onions.
Traditional Scottish Fatty Cutties come from Orkney and I first tried them from a company up there. My kids loved them and I knew I would have to find a recipe for them. This recipe is based on a traditional recipe from Orkney and has been kept as close to the original as possible. They … Read More
These Scottish Heather Honey and Oat Pancakes are so easy to make and are really delicious for breakfast with fresh fruit and a drizzle of raw honey or maple syrup. They are fluffy and light and are so quick and easy to make for breakfast.
These Scottish haggis balls made with Traditional Scottish Haggis are so easy to make and delicious served up with some neeps (turnip) and tatties (potatoes) or some clapshot. I’m serving my balls up with some clapshot in this recipe as they work so well together.