Toffee and Apple Cake

October 22, 2014 · 4 comments

Toffee and Apple Cake For ages I have had a craving for a toffee and apple cake. At first I was going to make cupcakes but then I thought why don’t I simplify matters and make a traybake . Then I decided to smarten it up a bit by cutting it into squares. So that is what I did.

Toffee and Apple Cake

The apple in the recipe makes it lovely and moist, which is especially welcomed as I made this with gluten free flour and as I have mentioned before gluten free baking always requires extra liquid.

Toffee and Apple Cake

This is a great autumnal recipe and one for Halloween and Bonfire parties but don’t save it for special occasions…everyday is special and this is an easy peasy recipe.

Toffee and Apple Cake
Prep time
Cook time
Total time
I made this with gluten free flour but of course just substitute for normal flour if gluten free isn't required.
Recipe type: Cake
Cuisine: Cake
Serves: 12
  • 250g Self raising flour (I used Doves gluten free)
  • 250g Butter
  • 250g Brown sugar
  • 150g Approx grated apple
  • 3 Eggs
  • 2 tbsp Black treacle
  • ½ tsp Cinnamon
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • Icing
  • 150g Icing sugar
  • 3 tbsp Dark brown sugar
  • 50 ml Milk
  • 80g Butter, very soft
  • Optional: Fudge pieces to decorate.
  1. Preheat the oven to 180ºC/Gas mark 4
  2. Grease and line a traybake tin of 20 x30 cm
  3. Melt the butter and black treacle slowly in a saucepan and leave to cool for a few minutes.
  4. Add the sugar, eggs and vanilla to the pan and mix well.
  5. Add the flour, baking powder and cinnamon and mix gently.
  6. Carefully stir in the apple.
  7. Pour the mixture into the prepared tin and tip to level off.
  8. Bake in the oven for 30-35 minutes until firm and cooked. Use a skewer to check, if it comes out clean the cake is cooked.
  9. Leave to cool in the tin for 5 minutes before turning out on a wire rack.
  10. To make the icing:
  11. In a pan gently melt the butter and sugar together.
  12. Add the milk and stir until the mixture thickens.
  13. Leave to cool.
  14. Whisk together the icing sugar and butter until smooth.
  15. Add the toffee sauce to the buttercream mixture and whisk until well combined.
  16. Cut the cake into squares and use the toffee icing to decorate. I use just a little as I find buttercream a bit sickly but if you like lots make more icing.
  17. Optional: add some fudge pieces to finish off.



Disney cupcake

I may have mentioned in this post how Disney have a great commitment to healthy eating, however I am pleased to say they also do sweet very very well. I managed a quick trip into Main Street Confectionery, and oh boy it was like heaven…the smell…I wish I could have boxed it up.

Whilst I was staying in Walt Disney World I was very lucky to meet some of the people behind the food and drink and it was a pleasure to learn Mad hatter cakehow skilled they all are at their jobs whether it be the cupcakes on offer, types of tequila or the chefs brought in from around the world to offer authentic dining from places such as China, Japan, Mexico and the list goes on. The enthusiasm and willingness to share their skills was inspiring to listen to, and also fun when it involved having a go at making Chinese soup dumplings, decorating Frozen themed cupcakes, tequila tasting and watching a chef turn a piece of dough into fine noodles by hand was mesmerising. As much as I tried to work out what he was doing and how, he was far too quick.

Disney cake decoratingI thought you might like to see this video of the chefs decorating cupcakes, they certainly do get a lot of practise…300 a day! The video is a little shaky at first, I was in the middle of a major coughing fit but bear with it as it does get better and there are some great decorating tips. especially if you have Frozen fans! The video ends with a little clip of chocolate figures being hand painted, can you believe they are all done by hand. Such patience and skill.

These are I am ashamed to say my pathetic efforts, I blame the cough *cough*.

making Disney cupcakesWhat you can’t see is the mess that was left behind…get a table of journalists decorating cupcakes, no *ahem* competitiveness at all, but the mess was unbelievable.

And how a Disney Frozen cupcake should look like:

Frozen cupcake

Tequila tasting at 9am was, errr, very interesting, I certainly learned a lot but was ever so grateful to be eating Chinese dumplings by 10.30! Just to counteract what can only be described as a mouth that tasted as though it had breathed in a whole BBQ at once! Who would have thought tequila could taste so…woody and smokey?

Tequila tastingThese are my dumplings! again a little practise needed.

Chinese DumplingsBeing taught the correct way to make the dumplings.

Making chinese dumplingsI couldn’t resist not sharing some of the other lovely sweet treats that are in Main Street Confectionery.

Main Street Confectionery

To get to Walt Disney World, Virgin Holidays are offering:

7 nights in Orlando from £1,185pp

Seven nights in Orlando with Virgin Holidays, including scheduled flights with Virgin Atlantic from London Gatwick direct to Orlando, all inclusive accommodation at the 5V Disney’s Animal Kingdom Lodge on a room only basis and car hire included starts from £1,185pp. Price is per person based on 2 adults travelling and sharing a standard room and includes all applicable taxes and fuel surcharges which are subject to change. Price is based on a departure on 29 November 2015. Start your holiday before you’ve even taken off in the v-room at Gatwick Airport…adults £24.50, Kids from £14. Virgin Holidays is a member of ABTA and is ATOL protected. To book: , 0844 557 3859 or visit one of our 110 stores located in Debenhams and House of Fraser stores nationwide.


Pie Those lovely people at Higgidy are on the hunt for a new recipe and they are asking for all to get involved. Higgidy are handing their next Special Guest Pie over to us, this could involve sharing a few key ingredients or a whole recipe. You haven’t got long though, as the competition closes on Sunday 26th October 2014. For more information head over to the Higgidy website.


I’ll be the first to admit that while I love a good old pie I am not a very proficient pie maker. However I couldn’t not at least attempt to make one so here is one filled with some of my most favourite ingredients.

Roasted Butternut Squash, Sweet Potato & Chicken Pie: Higgidy Recipe Hunt
Prep time
Cook time
Total time
Author: Cherished By Me
Recipe type: Dinner
Serves: 6
  • Pastry
  • 300g plain flour
  • 75 g cold diced butter
  • 75g cold diced lard
  • ½ tsp paprika
  • 1 tsp nigella (black onion) seeds
  • Pinch of salt
  • Approx 4-6 tbsp very cold water
  • Filling
  • 250g Sweet Potato chopped into cubes
  • 400g Butternut Squash chopped into cubes
  • 400g Chicken breast or thighs or a mix of both, diced
  • 100ml stock
  • 2 Cloves garlic crushed
  • 1 Red onion sliced
  • 2 tsp Coriander seeds (or 1tsp ground coriander)
  • 2 tsp Cumin seeds (or 1 tso ground cumin)
  • ½ tsp Paprika
  • 1 tsp Turmeric
  • 4 Tomatoes chopped finely
  • 1 tbsp Tomato puree
  • 3 tbsp Olive oil
  1. Preheat the oven to 200 ºC.
  2. Put the flour, salt, butter and lard into a bowl and rub gently until a fine breadcrumb consistancy.
  3. Add the paprika and Nigella seeds and mix gently.
  4. Gradually add the water and combine until you have a dough that isn't too sticky.
  5. Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes.
  6. In the meantime make the pie filling:
  7. Mix the spices in a small bowl, gently crush the seeds if using.
  8. Put all remaining ingredients into a large roasting tray, drizzle over the olive oil and sprinkle over the spices then mix well so that everything is coated in the oil and spices.
  9. Roast for 30 minutes checking every so often that nothing is browning too much. Give the mixture and stir at the same time.
  10. When the mixture is cooked remove from the oven and allow to cool.
  11. Grease a 30cm pie dish
  12. Remove the pastry from the fridge, cut just over a third of the pasty and put back into the fridge.
  13. Flour a worktop and roll the pastry to a size to fit the dish.
  14. Place the pastry into the dish.
  15. Line the pastry with baking parchment and baking beans, bake for 15 mins until the pastry is no longer wet. *
  16. If you have a pastry funnel put it in the centre of the pie base ••
  17. Pour the pie mixture onto the pie base
  18. Take the rest of the pastry out of the fridge and roll for the pie top
  19. Using a beaten egg brush the edges of the pie and place the pie lid on top. Gently press down and cut off any excess. Use this to decorate the pie if necessary.
  20. Brush the top of the pie with the beaten egg.
  21. Bake the pie in the oven for 30 minutes.
• An alternative to using baking beans: fork the pie base and then brush beaten egg over the base and sides of the pie, cook for 15 or so minutes** If you don't have a pie funnel, cut two small slits into the centre of the pie before baking.

Higgidy Recipe HuntDisclosure: Thank you to Higgidy for the bits and pieces to start me on my pie making mission including my very own lovely personalised rolling pin!


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