Recipe Sophie Hanson

Real Living recipe for Caramel, apple & hazelnut tray cake

INGREDIENTS

Caramel sauce
1½ cups sugar
4 tbsp salted butter
250ml thickened cream

Cake
125g butter, softened
1½ cups caster sugar
3 eggs
1 tsp bicarb soda
1¾ cups self-raising flour
60ml caramel sauce (see recipe above)
70ml milk
2 medium unpeeled Granny Smith apples, sliced finely
150g roasted hazelnuts, crushed

Equipment
sieve
mortar & pestle or rolling pin (for crushing nuts)
sharp knife
heavy-based saucepan
wooden spoon
whisk
baking tray (30cm x 20cm)
baking paper
electric mixer with bowl
spatula

METHOD

Make caramel sauce Cook sugar in saucepan over medium heat until sugar around edges begins to melt. As sugar dissolves, swirl it around saucepan from edges inwards. Watch it closely and, just before it starts smoking, remove saucepan from heat and whisk in butter. Gradually whisk in cream (see tip below). Remove from heat and set aside.

Make cake Preheat oven to 200°C (180°C fan). Line tray with baking paper.

Place all cake ingredients, except apple and nuts, in bowl of electric mixer. Mix for 5 mins, until pale and smooth. Stir through apple. Pour cake batter into lined tray.

Bake cake for 30 mins, or until top is golden and sides of cake are just pulling away from tray.

Serve When ready to eat, pour warm caramel sauce over cake, while still in tray, and sprinkle with roasted hazelnuts. Slice into squares and serve.

Tip The caramel might seize up a little but continue to whisk over low heat and it will become smooth and thick. This recipe makes quite a lot of caramel sauce, so why not give a friend a jar of the surplus as a little bonfire-night gift?

Gather friends and family and head outdoors for a delicious feast around the fire. These tasty recipes are quick and easy to make and super-simple to transport. Tuck in!