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A delicious spiced cake with a base made from caramelized apples. The cane sugar gives this cake depth of flavour and produces a rich, dark sauce. By gently cooking the apples in toffee, they remain soft and sweet, and form a sweet and sticky layer on top of the finished cake.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Place the margarine, sugar and ground ginger in a pan. Melt over a low heat while stirring, pour into the prepared tin. Place the apple slices on top.
In a bowl, mix the flour with all the other ingredients up to and including the salt.
Combine the soya milk with all the other ingredients up to and including the lemon zest, mix into the dry ingredients until you have a smooth batter. Pour the batter over the apples.
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin for approx. 10 mins., turn out onto a cooling rack with the apples on top.
Mix the sugar, margarine, coconut milk and molasses in a pan, warm over a low heat until the mixture has melted and becomes creamy. Serve the sauce with the cake.
|Tip:||The cake also tastes great without the toffee sauce.|
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