Toffee apple bake

Special equipment • electric hand whisk or mixer • 13 x 9in (33 x 23cm) baking pan

MAKES 18 SQUARES

2 medium Granny Smith apples, peeled, cored, and thinly sliced

squeeze of lemon juice

3¼ cup self-rising flour

2 tsp baking powder

2 cups light brown sugar, packed

4 large eggs, lightly beaten

8oz (225g) butter, melted

1 tbsp granualted sugar

For the toffee sauce:

8 tbsp butter

2/3 cup light brown sugar, packed

1 tbsp fresh lemon juice

sea salt

crème fraîche, to serve (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of a 13 x 9in (33 x 23cm) baking pan with parchment paper. Put the apple slices in a bowl and toss with the lemon juice to prevent browning.

2 Sift the flour and baking powder into a large mixing bowl, and stir in the brown sugar. Beat in the eggs and the melted butter with an electric mixer to make a smooth batter. Pour into the prepared pan and smooth the top. Arrange the apple slices in three or four rows on top of the batter and sprinkle with the sugar. Bake for 45 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.

3 Meanwhile, make the sauce by melting the butter and sugar in a saucepan over medium-low heat. Add the lemon juice and a pinch of salt, whisking until the mixture is melted and smooth. Let cool slightly. Pour the sauce over the cake while it is still in the pan, gently brushing over the top. Serve warm or at room temperature, with a dollop of crème fraîche.

Toffee apple bake