- 175g soft butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g golden caster sugar
- 1 tsp vanilla extract
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 225g self-raising flour
- ½ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 4 rounded tbsp Greek yogurt
- 2 eating apples
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 50g soft toffee (we used Werther's chewy toffees)
There are few secrets to toffee. It is simply sugar that has been…
- 2 tbsp double cream
Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts – they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.