This cake is best consumed straight away. Like hot.. with whipped cream.
2 tbsp maple syrup
2 tbsp demerara sugar
50 g butter
1/2 tsp ground cinnamon
2 tbsp bourbon
3 Granny Smith apples, peel and sliced into 12 wedges per apple
4 large eggs
200 g caster sugar
200 g butter, melted and cooled
1 tbsp bourbon
200 g plain flour
3 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
75g walnuts, roughly chopped
Preheat oven to 180 degrees. Grease and line a 22cm cake tin.
In a saucepan melt syrup, sugar and butter together.
Add the cinnamon and stir to combine.
Being up the heat and once it starts bubbling pour in the bourbon. Watch out as it may spit. Cook for a further minutes. Remove from the heat. Pour 3/4 into the base of the tin.
Arrange the sliced apples onto the caramel. Set aside.
For the cake, add eggs and sugar together in a large bowl.
Using electric beaters, beat until tripled in volume. It should be thick, pale and glossy.
Slowly pour in the butter and bourbon as you continue to beat.
Combine all the dry ingredients and stir to combine.
Pour dry ingredients into egg mixture and fold to combine. Don't beat the mixture or you will knock all the air out. It will take around 2-3 minutes to fold together.
Gently pour batter over the apples. Smooth the top and place in the oven.
Bake for around 50 minutes or until skewer comes out clean.
Allow to cool for 10 minutes before turning out.
With the remaining caramel lightly heat up and stir through walnuts.
Pour on top of the cake.