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desserts-baking

Apple Cakes with Salted Caramel Sauce

Delicious autumn dessert.

60 8
Apple Cakes with Salted Caramel Sauce | DonalSkehan.com, Delicious autumn dessert.

desserts-baking

Apple Cakes with Salted Caramel Sauce

Delicious autumn dessert.

Monday, June 8, 2015

For the cakes:

110g butter plus extra for greasing

150g soft brown sugar

2 large free range eggs

100g plain flour

110 g wholewheat flour

1 tsp baking powder

Pinch of salt

1 tsp ground cinnamon

300g peeled, cored and diced cooking apple

For the salted caramel sauce:

100g butter

150g soft dark brown sugar

3 tblsp golden syrup

150 ml double cream

1 tsp vanilla extract

Pinch of sea salt

For the whiskey cream
:

375ml cream

3 tbsp Jameson whiskey

3 tbsp sifted icing sugar

8 dariole moulds

60 mins
Serves 8

These little apple cakes are a real mix of retro puddings and up to date desserts. I love the comforting apple sponge cake but the addition of the salted caramel sauce truly makes all the difference.

 

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 8 dariole moulds.
With an electric mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt and baking powder. Stir though the apple and place the batter into the dariole moulds. Bake in the oven for 25-35 minutes or until a skewer inserted into the centre comes out clean. Turn out of the moulds and leave to cool on a wire rack.
To make the sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together, simmer for 3 minutes until the sauce is thick and sticky. Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
For the whiskey cream, whisk the cream into soft peaks. Dissolve the icing sugar with the whiskey in a bowl and then add to the cream, folding to combine. To serve, place a cake on each individual plate, spoon some whiskey cream on top and pour some salted caramel over.
60 mins
Serves 8

Ingredients

For the cakes:

110g butter plus extra for greasing

150g soft brown sugar

2 large free range eggs

100g plain flour

110 g wholewheat flour

1 tsp baking powder

Pinch of salt

1 tsp ground cinnamon

300g peeled, cored and diced cooking apple

For the salted caramel sauce:

100g butter

150g soft dark brown sugar

3 tblsp golden syrup

150 ml double cream

1 tsp vanilla extract

Pinch of sea salt

For the whiskey cream
:

375ml cream

3 tbsp Jameson whiskey

3 tbsp sifted icing sugar

You'll Need

8 dariole moulds

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  • Shaker

    Hey Donal,I don’t want to use whiskey. Is that any problem?

  • You could do one large cake or try ramekins maybe?

  • Ray Collins

    Hi Donal,
    What size are the dariole moulds ?

  • Lisa

    HI Donal, just wondering can you use extra plain flour instead of wholewheat?